Sautéed Sicilian long zucchini. Traditional recipe and Thermomix version. A vegan side dish of ancient Sicilian tradition. This fantastic vegetable, which ripens from May to October, offers various preparation possibilities. For its qualities it counteracts water retention and is an ally of the urinary tract and intestines; in fact, it also helps with constipation.
They are recommended for infant weaning. Two thin slices of green zucchini placed over the eyes are enough to reduce dark circles and relieve tired-looking eyes.
Recipes for you:
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian regional
- Region: Sicily
- Seasonality: Spring, Summer and Fall
- Energy 118.30 (Kcal)
- Carbohydrates 5.80 (g) of which sugars 0.01 (g)
- Proteins 4.82 (g)
- Fat 10.05 (g) of which saturated 1.48 (g)of which unsaturated 0.36 (g)
- Fibers 2.02 (g)
- Sodium 103.56 (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
Let’s go shopping
- 1.5 lb zucchini (long Sicilian or trombetta (about 24.6 oz))
- 3 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 bunch parsley, chopped
- to taste salt
- 1/2 cup water
- to taste pepper
Sautéed Sicilian long zucchini
Tools
What you need
- 1 Pan
- Lid
- Peeler
- Knife
Preparation: Sautéed Sicilian Long Zucchini
Pan recipe
Peel the zucchini with a peeler and cut into rounds about 3/16 inch (5 mm) thick.
Peel the garlic and chop it together with the parsley.
Pour the extra virgin olive oil into a pan and, once hot, add the chopped garlic and parsley.
Let them flavor the oil for a few minutes, then add the zucchini rounds.
Salt with about 1 teaspoon of salt and add pepper to taste.
Stir and let the flavors develop for a few minutes.
Now add the water, cover the pan and cook over medium heat for about 20 minutes. Stir occasionally and, if it dries out, add a little more water.
Here is the sautéed Sicilian long zucchini, ready to enjoy at room temperature.
Place the garlic and parsley into the Thermomix bowl.
Chop for 10 sec at speed 7.
Scrape down with the spatula, add the extra virgin olive oil and let flavor for 3 minutes at 230°F (reverse speed 1) with the basket in place of the measuring cup.
Add the zucchini previously peeled and sliced into 3/16 inch rounds.
1 teaspoon of salt, a grind of pepper, and 1/2 cup of water.
Cook for 20 minutes at 212°F (reverse speed 1) with the basket on top.
At the end of cooking transfer the zucchini to a serving dish.
Here is the sautéed Sicilian long zucchini, prepared with our friend Thermomix — ready to enjoy.
Storage and tips
Sautéed Sicilian long zucchini. Traditional recipe and Thermomix version. You can keep this dish in the refrigerator for up to 3 days, and in the freezer for up to 3 months.
For a heartier dish you can also add diced potatoes.
Sautéed Sicilian long zucchini
Can I make it with tomatoes?
Yes — here’s the recipe, click here
Sautéed Sicilian long zucchini
