From Basilicata: “Zucchini Cialledda”, a humble dish from the Lucanian tradition, a peasant dish that originally had stale bread as the main ingredient. In this recipe, I present it with trombetta squash, just like my mother-in-law used to make it. The toasted bread can be served as a side.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 1.5 lbs trombetta squash
- 1.5 lbs tomatoes
- 1 onion
- to taste fine salt
- to taste oregano
- 4 eggs
- 1/2 cup celery
- to taste olive oil
- to taste black pepper
Preparation
Clean the zucchini and cut it into medium-sized cubes.
Clean the tomatoes, remove the skin and seeds, and dice them.
In a pan, put some oil and the zucchini.
Add the tomatoes, finely chopped onion, salt, and oregano.
Cook for about 45 minutes, adding water as the mixture dries up.
At the end of cooking, add the previously beaten eggs and stir until they set.
Adjust the salt and add a bit of pepper to taste.
Serve with slices of toasted bread.
Notes
If the tomatoes are not peeling easily, dip them in boiling water for a few seconds to facilitate the process.
To give the recipe a more summery taste, you can replace the oregano with fragrant mint.
If you enjoyed From Basilicata: “Zucchini Cialledda”, come and discover other Lucanian recipes:
Spaghetti with Green Beans, Tomatoes, and Ricotta Cheese
See other recipes with zucchini :
Collection: “Zucchini Recipes”
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