Sicilian zucchini stewed in a pan.
This is a dish from the traditional peasant cuisine of my Sicily. It is usually prepared in summer and eaten cold, but now that the seasons have extended, we also see it in late autumn.
The long Sicilian zucchini helps reduce water retention and is an ally for urinary and intestinal health, indeed, it also fights constipation. They are recommended for baby weaning. Just two thin slices of green zucchini placed over the eyes can combat dark circles and soothe tired eyes.

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Cost: Very economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Slow cook
Cuisine: Italian Regional

189.47 Kcal

calories per serving

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Energy 189.47 (Kcal)
Carbohydrates 14.85 (g) of which sugars 2.82 (g)
Proteins 7.23 (g)
Fat 12.38 (g) of which saturated 3.07 (g)of which unsaturated 1.08 (g)
Fibers 3.42 (g)
Sodium 189.50 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

21.16 oz zucchini (long Sicilian)
2.12 oz Tropea red onion
10.58 oz San Marzano tomatoes
10 leaves Basil
1.76 oz Parmigiano Reggiano DOP
10.58 oz Potatoes (medium)
4 tbsps extra virgin olive oil
to taste salt
to taste pepper
1 tbsp tomato paste (if you want a redder result)

Sicilian Zucchini Stewed in a Pan

Tools

What we need to make the

Pan non-stick
Knife
Cutting board
Wooden spoon

Let’s Cook

Preparation

Sicilian zucchini stewed in a pan. In this recipe, all the ingredients are put together in the pan at the same time. Peel and cut the onion into rather coarse pieces, and place it in a pan
The long Sicilian zucchini has a unique characteristic that sets it apart from its relatives: for cooking, it must be literally peeled with a potato peeler.
In fact, its skin is indigestible, so it will be easier for you to first cut it into pieces of about 8 inches, then peel and wash it both before and after.
After cleaning and cutting it into slices or half-moons, add it to the onion.
Wash and cut the tomatoes into large chunks and add them, and if you want a redder result, you can now also add a tablespoon of tomato paste diluted in a small cup of water.
Wash, peel, and cut the potatoes into chunks, and layer them over the other ingredients
To complete the vegetables, now add plenty of basil, 2 tablespoons of extra virgin olive oil, salt, pepper, and 1 small cup of water.
Cover and cook on low heat for about 15 or 20 minutes, every now and then check with a fork that the potatoes are cooked.
That is the sign that everything is ready.
Pour everything into a rather large baking dish, and let it cool.
Once it has cooled down a bit, add plenty of Parmesan and lots of fresh basil. You can enjoy it as a side dish or as a pasta topping. Here’s the Sicilian Zucchini Stewed in a Pan ready