Zucchini sandy in a pan, an easy and quick recipe to make, is a tasty side dish perfect to pair with fish or meat dishes.
Zucchini are very versatile and practical to use.
Just pair them with some other ingredient to have fresh and tasty dishes every time and you can also use them raw, as in this main course of mine, whole wheat fusilli with zucchini and bresaola.
Zucchini are also perfect for making tasty gnocchi without the use of eggs.
Instead, for this easy and summery recipe, you can create many alternatives, adding, for example, some diced ham or bacon during the cooking of the zucchini, or partially or totally replacing the grated cheese chosen with pecorino.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz zucchini
- 3 tablespoons extra virgin olive oil
- 1 pinch fine salt
- 2 oz breadcrumbs
- 0.7 oz cheese (Grated)
- to taste aromatic herbs (I used oregano and parsley as desired)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Spatula
Steps
To make Sandy Zucchini in a Pan, first wash the zucchini and remove the stem. Cut them into slices about 0.4 inches thick.
In a large pan, brown the garlic without its skin in the oil.
Add the zucchini, aromatic herbs, and salt and stir, cooking for about 10 minutes.
When they have softened, pour in the breadcrumbs.
Stir with a spatula, remove the garlic and when the breadcrumbs seem to be absorbed, add the grated cheese, continuing to stir with the spatula to prevent the ingredients from sticking to the bottom of the pan.
When the zucchini are soft and all the ingredients are well browned, the recipe is ready.
