Zucchini alla poverella the simple and perfect side dish. Today I want to tell you a Recipe with my beloved zucchini. A simple and quick recipe for a delicious side dish to accompany many dishes. And prepared this way, they can also be the dressing for a cold pasta dish. And if you prepare them in advance and enjoy them cold, they are really great, a nice recipe that I recommend you write down and prepare as soon as possible. Take advantage of the warm sun these days and let the zucchini dry, so they will absorb less oil and remain crispy and delicious. And if you want to preserve the zucchini, don’t miss my recipe for Zucchini in oil and Sun-dried Zucchini in oil. So let’s go read the recipe to prepare Zucchini alla poverella
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 38.64 (Kcal)
- Carbohydrates 1.71 (g) of which sugars 0.02 (g)
- Proteins 1.41 (g)
- Fat 3.38 (g) of which saturated 0.50 (g)of which unsaturated 0.10 (g)
- Fibers 0.57 (g)
- Sodium 67.54 (mg)
Indicative values for a portion of 85 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 Pan-fried Zucchini
- 25 oz zucchini
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 3 tbsps white wine vinegar
- to taste salt
- 1 sprig mint
How to prepare Mint Zucchini
Wash the zucchini. Trim the ends and slice them thinly. You can simply cut them with a knife or for even thinner slices, use a mandolin. Spread a cloth on a tray and place them on top. Let them dry in the sun for 2-3 hours.
Pour 2 tbsps of extra virgin olive oil into a pan. Add a garlic clove and the zucchini. Let the zucchini cook over medium heat for 10 minutes, stirring often with a wooden spoon. Add a pinch of salt and the vinegar, and let it evaporate.
Transfer the zucchini to a bowl, removing the garlic clove. Add fresh mint leaves and a garlic clove cut into small pieces. Let them marinate before enjoying. They are good both hot and cold, and even better the next day!
For a lighter cooking, instead of frying them in a pan, you can simply grill them and then prepare them the same way by adding 2 tbsps of extra virgin olive oil to the dressing. The same recipe in the Campanian tradition is called Zucchini alla scapece
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The zucchini can be stored in a container in the fridge for 2-3 days
If you don’t like the taste of mint, you can replace it with parsley or basil
Don’t miss the recipe for Quick zucchini meatballs
