Sicilian long zucchini, a typical ingredient of southern cuisine. Simple yet extraordinary dishes are prepared from the long zucchini plant, and nothing is wasted, not even the plant, which with the tender leaves and tips you can make extraordinary and refreshing soups and stews. Poor cuisine, but full of flavor. Even if still a zucchini or cucuzza, if cooked properly, you will enjoy a delicious dish. Today it is found everywhere, in local markets as in large distribution, but it is in Sicily that the long zucchini is prepared in various ways. For example, zuccata, a jam prepared for various uses in pastry, like candied for cassata. If you want to know more Sicilian recipes follow my blog.giallozafferano.itvaipinacucina.

Difficulty: Very easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Sicily
Seasonality: Summer

212.92 Kcal

calories per serving

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Energy 212.92 (Kcal)
Carbohydrates 17.20 (g) of which sugars 4.65 (g)
Proteins 4.88 (g)
Fat 15.21 (g) of which saturated 3.12 (g)of which unsaturated 0.81 (g)
Fibers 3.24 (g)
Sodium 823.72 (mg)

Indicative values for a portion of 280 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

12 oz oz Trombetta Zucchini
10.5 oz oz Potatoes
2 oz oz Onion
14 oz oz Tomatoes
5 tbsp tbsp Extra virgin olive oil
2 tsp tsp Salt
1 oz oz Grated Parmesan cheese
1 pinch pinch Black pepper
1 1/2 cups cups Water

Tools

Casserole
Bowl

Preparation

Chop the onion into small pieces, lightly sauté them with a little oil in a pan for a few minutes, then add the zucchini with diced potatoes, cover and let them fry for a while. Add the chopped tomatoes and adjust the salt, now add two glasses of water and let it cook for 20 minutes with the lid on over medium-low heat. Once cooked and before serving, add grated cheese. If you like, you can add some Parmesan crusts cut into pieces during cooking, I often do, I assure you the taste is fantastic.
I always peel the long zucchini even if it’s very tender, especially if it’s the first ones. To cut them all equally, I use my vegetable cutter, it’s a great help in the kitchen.
At the end of cooking, I sprinkle with plenty of grated Parmesan cheese and often add some fresh basil leaves.
Here is my Sicilian long zucchini ready