The recipe for these cheese zucchini was born out of urgency. I absolutely had to prepare something for dinner, but I hadn’t gone shopping and had no desire to go out. A very sad refrigerator. But those few zucchinis were perfect for a side dish. Then there was that piece of scamorza and the Parmesan, which is never missing in my house. Anyway… I started putting the ingredients together and this dish came out. And do you want to know how it ended? At 7 PM, friends suggested we go out to dinner! Moral of the story, my cheese zucchini was devoured by my son who asked me to immediately put it on the blog because he liked it so much. So, I made them again. They are a tasty, flavorful, and stringy dish that will also be appreciated by children.
Other ideas with zucchini:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Cheese Zucchini
- 14 oz zucchini (net weight without waste)
- 1 clove garlic
- 2 anchovy fillets in oil
- 3 oz scamorza cheese (sweet or smoked)
- 0.7 oz Grana Padano cheese, grated (or Parmesan)
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Grater large holes
- 1 Skillet
Preparation of Cheese Zucchini
Wash the zucchini, trim them, and cut them into sticks with the appropriate tool or following the procedure described HERE.
In a skillet, heat a drizzle of oil and sauté the finely chopped garlic. Add the anchovy fillets and let them melt by mashing them with the back of a spoon.
When the anchovies have melted, add the zucchini, a few tablespoons of hot water, a generous pinch of salt, and a good grind of black pepper. Cook for a few minutes over medium heat, stirring frequently.
Meanwhile, julienne the scamorza cheese using a large-hole grater.
When the zucchini are tender but still crisp, add the scamorza and grated cheese. Cover to melt the cheeses well.
Finally, turn off the heat and season with chopped parsley.
Serve the cheese zucchini hot or at room temperature. Enjoy! Paola
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