Simple and tasty, Sicilian-style zucchini is a dish that wins you over with its genuineness and Mediterranean aromas. Perfect if you love zucchini side dishes, they bring to the table all the richness of island tradition: sweet raisins, pine nuts, strongly flavored capers, and a sprinkle of toasted, crunchy breadcrumbs that make these pan-fried zucchinis irresistible.
Anyone looking for quick zucchini recipes will find a precious ally in this preparation, as it allows you to serve a dish that’s different from the usual, light, and full of personality in just a few minutes. Not surprisingly, zucchini also features in other delicious Italian regional recipes: from the delicious sweet-and-sour zucchinis to the fragrant scapece zucchinis, to the peculiar carpione zucchinis.
Versatile and never ordinary, zucchini lends itself to a thousand interpretations, but in this Sicilian version, it perhaps finds its most surprising expression. Try Sicilian-style zucchini and discover how a simple vegetable can transform into a small masterpiece of taste!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: Spring, Summer
- Energy 193.58 (Kcal)
- Carbohydrates 17.01 (g) of which sugars 4.94 (g)
- Proteins 6.56 (g)
- Fat 13.04 (g) of which saturated 1.67 (g)of which unsaturated 2.56 (g)
- Fibers 2.80 (g)
- Sodium 158.56 (mg)
Indicative values for a portion of 200 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 Sicilian-Style Pan Zucchini
- 25 oz zucchini
- 1.4 oz bread (crumb only, for me gluten-free)
- 2 tbsp raisins
- 1 tbsp pine nuts
- 1 tbsp salted capers
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 1 pinch salt
- A few leaves mint
Tools
- 1 Chopper
- 1 Oil Sprayer
- 1 Pan non-stick
- 1 Cutting Board
- 1 Knife
- 1 Small Bowl
How to Prepare Sicilian-Style Pan Zucchini
To prepare Sicilian-style zucchini in a pan, start by soaking the raisins in warm water. Desalt the capers under running water and set them aside. Briefly toast the pine nuts in a non-stick pan (you can also use the one in which you will cook the zucchinis), without seasoning, for about a minute, stirring often. Set them aside.
Move on to the bread crumbs: put the pieces of bread in a small chopper (1). You can choose the bread you prefer, even stale; I used a gluten-free multigrain one. Chop for just a few seconds to get a not-too-fine mixture (2). Lightly grease a non-stick pan with an oil sprayer or a kitchen brush (3).
Heat the pan, add the bread crumbs and toast them for 2-3 minutes, stirring often to prevent burning (4). Turn off the heat and set aside. Now, focus on the zucchinis: wash them, dry them, trim them, and cut them into rounds not too thin (5). In the non-stick pan, sauté the peeled garlic clove in the oil (6).
Add the zucchinis (7), lightly salt them, and scent them with mint leaves. Cook them over medium heat for about 10 minutes, stirring often (8), until they are soft and golden (9).
At this point, remove the garlic and add the well-drained raisins, capers, and pine nuts (10). Mix and let them flavor for a couple of minutes, then turn off the heat and finish with the toasted bread crumbs (11). Stir again to distribute evenly (12).
Let them cool for about ten minutes before serving: Sicilian-style zucchini is also excellent cold.
Storage
Sicilian-style zucchini can be stored in the refrigerator in an airtight container for about 3-4 days.
Tips and Variations
To vary the recipe, you can replace the mint with basil or add a pinch of chili pepper for a spicy touch. They are also perfect as a topping for bruschetta and crostini, or as a light filling for savory pies.
