The zucchini alla pizzaiola in a skillet are the quick and melty side dish that saves dinner in just 15 minutes.
Creamy thanks to stracchino cheese, scented with oregano and irresistible at the first taste, they are made with few ingredients and a single skillet.
An easy recipe, that my grandmother already used to make, flavorful and perfect when you have little time but don’t want to sacrifice taste and especially don’t want to buy ready-made food.
If you’re looking for a zucchini skillet recipe that’s different from the usual, quick but full of flavor, this pizzaiola version is the one for you.
If you love zucchini, check out these other recipes right below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, Fall
Ingredients
- 1.1 lbs zucchini
- 10 piccadilly tomatoes
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- Half tsp sugar
- to taste oregano (I use a lot, you according to your taste)
- 3.5 oz stracchino cheese
- 0.7 oz grated parmesan cheese
Tools
Here is the list of tools that I used to make the recipe.
For some of these, you will find an Amazon clickable icon, so you can purchase them directly from here if needed.
- 1 Skillet
- 1 Knife
- 1 Grater
Steps
Wash and cut the tomatoes in half and place them in the skillet.
Add the garlic cloves chopped or whole, the salt, and half a teaspoon of sugar (to balance the acidity).
Add plenty of oregano or less if you’re not a big fan, but it’s the flavor that gives the “pizzaiola” aroma to this dish.
Cook for just a few minutes and then add extra virgin olive oil.
Slice the zucchini into rounds and add them to the tomatoes in the skillet.
The zucchini will be ready and soft in 15/20 minutes.
Lower the heat and add the stracchino cheese.
Ensure the cooking water has evaporated, if not, increase the heat to dry it.
Distribute the stracchino in dollops on top, it will melt to become creamy and melty.
Turn off and add the parmesan cheese.
All that’s left to say is, enjoy your meal with this super tasty and delicious dish.
Storing Zucchini alla Pizzaiola in a Skillet
You can store the zucchini alla pizzaiola in the refrigerator in an airtight container.
Duration: 2/3 days
When you want to eat them:
Reheat in a skillet over low heat, stirring gently.
You can add a splash of water or oil if they are too dry.
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