An extremely easy but really tasty recipe, with seasonal zucchini… Zucchini alla pizzaiola cooked in the pan, easy to prepare, with tomato sauce, oregano, and melting provolone (or mozzarella). In a few minutes, without turning on the oven and without dirtying too many pans, you will bring to the table a tasty and light dish, perfect for the whole family. Try this recipe, it is excellent to serve as a main course or as a rich side dish.
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Seasonality: Summer
- Energy 147.28 (Kcal)
- Carbohydrates 9.51 (g) of which sugars 0.16 (g)
- Proteins 10.12 (g)
- Fat 8.83 (g) of which saturated 4.61 (g)of which unsaturated 2.42 (g)
- Fibers 2.38 (g)
- Sodium 354.90 (mg)
Indicative values for a portion of 150 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
- 3 zucchini
- 10 oz tomato pulp
- 3 oz provolone (or mozzarella)
- oregano
- basil
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Bowl
- Melon Baller
Preparation
Wash the zucchini, remove the ends, and cut them into two or three pieces, depending on the length.
Then cut them in half and, using a melon baller (or a knife), remove some of the inner flesh, being careful not to break them (1).
Pour the tomato pulp into a bowl, add a pinch of salt, a handful of oregano, and a drizzle of oil.
Mix and put about half of the sauce in a large pan.
Add the zucchini (placing them skin side down), season with salt and pepper (2).
Sprinkle them with the remaining sauce and cook with the lid on for about 20 minutes, or until they are sufficiently tender.
Now distribute the cubed provolone over the zucchini (3), continue cooking for another 10 minutes or so, so that the cheese melts.
Finally, scent with a few leaves of basil, to taste.
The zucchini alla pizzaiola in the pan are ready, tasty and cheesy… serve them hot, and don’t forget the bread for sopping up the sauce!
Tips and Variations
Adjust the cooking times according to the quality and size of the zucchini.
If you have small zucchini, you can simply cut them in half and score the flesh with a knife, without scooping them.
You can flavor the sauce with a clove of garlic or half a chopped onion.
If you use mozzarella, let it drain from excess whey before adding it.
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