The Roman-style stewed zucchini is a simple and tasty side dish, perfect for spring days. Slowly cooked in a tomato and onion sauce, the zucchini chunks are then enriched with fresh mint and Roman pecorino, resulting in a soft and flavorful dish. A very simple recipe that evokes the peasant tradition and the home cooking of grandmothers. Mint and pecorino – ingredients very present in Roman cuisine – give this preparation a strong flavor and a fresh note, making the zucchini particularly appetizing. The Roman-style stewed zucchini is perfect as a side dish or, in larger portions, as a vegetarian main course, and is even more delicious if enjoyed warm.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: Spring, Summer, and Autumn
- Energy 185.37 (Kcal)
- Carbohydrates 14.05 (g) of which sugars 0.36 (g)
- Proteins 8.35 (g)
- Fat 12.93 (g) of which saturated 2.90 (g)of which unsaturated 0.61 (g)
- Fibers 3.76 (g)
- Sodium 524.01 (mg)
Indicative values for a portion of 245 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 for Stewed Zucchini with Tomato
- 28 oz zucchini
- 1/2 onion
- 14 oz tomato purée
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 5 leaves mint (or pennyroyal)
- 1 oz pecorino romano (grated)
- 1 cup water
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan large with lid
How to Prepare Stewed Zucchini with Tomato, Mint, and Pecorino
To prepare Roman-style stewed zucchini, start by trimming the zucchini. Then cut them into slices about 0.6 inches thick and subsequently into chunks (1). Make sure the zucchini are not cut too thin, or they may fall apart during cooking. Finely chop the onion (2) and lightly sauté it in a large pan with the oil (3).
Then add the zucchini (4), a good pinch of salt, and a grind of pepper. Let them flavor for about a minute, then add the tomato purée (5) and chopped mint leaves. Stir and also pour about a cup of water into the pan (6).
Cover with a lid and let the stewed zucchini cook on low heat for about 30 minutes, stirring occasionally and adding more water if the sauce dries too much. At the end of cooking, check that the zucchini are soft, then remove the lid (7) and let the sauce thicken. Taste and, if necessary, adjust the salt, but keep in mind that you will also add pecorino, which is already salty. When the sauce has slightly thickened, turn off the heat and add the pecorino (8), stirring to mix it with the seasoning (9).
Serve the Roman-style stewed zucchini hot or, even better, warm. If you like, you can garnish them with a little more grated pecorino and a few mint leaves.
Storage
Stewed zucchini can be stored in the refrigerator, closed in a glass container, for about 3 days.
Tips and Variations
The most suitable zucchini for this preparation are the Roman zucchini, which have a firm flesh that holds up well to slow cooking. If you use zucchini with softer flesh, you may need to cook them a few minutes less.
For a milder flavor, you can replace part of the pecorino with Parmesan cheese.
FAQ (Frequently Asked Questions)
What can I use instead of mint?
You can use a few basil leaves or a pinch of oregano.
