Zucchini Love

October 6, 2014

Zucchini is the summer magic ingredient. I love them. A lil chilli to spice them up, some black pepper, fire and oil. A perfect vegetarian dish, unless you (like me) want to add a touch of prosciutto.

Jummy and light. Everyone loves it. 

Same base is usable for zucchini frittata or zucchini risotto... During summer if you have a vegetable garden (better than the one I so neglect) 4 plants will cover you up with both zucchini and its blossoms that will make you curse the proliferacy of the plant just to regret the arrival of the winter, and its cool wing that determines the end of the green god given vegetable jewel that zucchini are. Pick the zucchini when they are yaung and stout, they are meaty, not spongy now, and will hold the heat really well. 

BTW We do not do zucchini bread in Italy, when zucchini grow into gigantic monters we cut them in pieces and... give it to the neighbour's chickens... jussayin'...


Ragù di Zucchini


ingredients for 6 people:


500gr/1 pound fresh, young zucchini

one medium onion (or a couple of spring onions if you  have them)

Extra Virgin Olive Oil

One or two slices of prosciutto (OR a few sundried tomatoes or just oven roasted ones)

parsley if you like it

salt and pepper


Chop finely the onions sautee it slowly on a large skillet with a good quantity of Extra Virgin Olive Oil (I mean more than the few tbsp you are used to).

Once the onion gets translucent, rise the flame and add the zucchini, sprinkle with some salt, not much just a little.


Now you have to stir the zucchini often, but without breaking them, I shake the pan. The good of it is when it stays al dente.


If you want to keep it vegetarian, slice the tomatoes in small pieces and add them in the skillet with the zucchini. If not, add the prosciutto chopped very finely. Adjust with salt. Grate some fresh pepper and if you like it some chopped parsley.


Once the pasta is cooked, very al dente, drain it and toss it directly in the pan, and keep tossing until all the pasta is coated with the juice of the sauce. If you think it is too dry, add 2 or 3 tbsp of pasta water.


I love it. You will.


Curiosity: this picture comes from the great Markers family, a couple that will be part of one separate post at some point. Actually this pasta picture is featured in this short video... see if you can spot it!





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