PAN-FRIED AEOLIAN ZUCCHINI, easy and quick, a light side dish or main course for lunch or dinner, Sicilian recipe with vegetables in 10 minutes.
Delicious pan-fried Aeolian zucchini, a simple side dish prepared in 10 minutes with cherry tomatoes, basil, parsley, garlic, like a classic pesto but much tastier.
The Aeolian zucchini recipe is quick to prepare, also great for topping bruschetta or pizza, or as an appetizer with puff pastry, or even to dress pasta.
These zucchini cooked Sicilian-style in a pan are also delicious with rosemary potatoes, or as zucchini parmigiana, or with onions and carrots.
Follow me in the kitchen today for pan-fried Aeolian zucchini!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz zucchini
- 3.5 oz cherry tomatoes
- 1 branch basil
- 1 branch parsley
- 1 clove garlic
- 1 tbsp salted capers
- 2 tbsps breadcrumbs
- 2 tbsps breadcrumbs
- 4 tbsps extra virgin olive oil
Steps
Wash the tomatoes thoroughly, then cut them in half and remove the seeds, place them in a tall container.
Add basil leaves, parsley, garlic, capers, breadcrumbs, and oil, then blend everything with an immersion blender.
Cut the zucchini into not too thick slices, pour the pesto into a pan, add a bit of water, about a glass, and the zucchini.
Cook with a closed lid and add water from time to time or a bit of oil and salt towards the end.
Bon appétit
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If you don’t prefer zucchini, you can always use eggplants, peppers, or pumpkin depending on the season, and to make the dish tastier, you can add chili pepper.
