Zucchini and pancetta in a pan, an easy, quick and tasty side dish, also perfect for seasoning a good plate of pasta. Like Quick sweet-and-sour zucchini, Grilled zucchini salad and Mediterranean grilled zucchini salad, this dish is a delicious summer side, perfect while zucchini are in season. This recipe, however, unlike other equally tempting recipes, has the peculiarity of being usable also as a pasta sauce and even as a main course. Super quick to make and very flavorful, zucchini with pancetta in a pan are so versatile that we can only rush to the kitchen to prepare them together! Ready? Let’s go, but first—if you want to stay updated on all my other recipes—you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make zucchini with pancetta in a pan
- 2 zucchini (medium)
- 1 onion (large)
- 11 oz pancetta (Italian bacon)
- to taste salt
- to taste extra virgin olive oil
Tools
- Pan
Preparation
To make this tasty side dish, start by peeling and chopping the onion, then trim the zucchini and cut them into small cubes. Let the onion soften in a generous drizzle of oil,
add the pancetta and let it cook over high heat.
Add the zucchini and, if necessary, season with salt. Let them brown and soften, then turn off the heat, let rest for a few minutes and enjoy.
This flavorful side dish of zucchini and pancetta can be eaten immediately or at room temperature. It keeps in the refrigerator for 24 hours in a tightly closed airtight container and should be reheated before consuming.
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