Name: The Sicilian Long Zucchini in a Pan
Prep time: 5 min
Cook time: 20 min
Yield: 6
Cuisine: Italian regional - Sicily
Ingredients: 1.3 lb zucchini (Sicilian long variety (about 600 g)); 1/3 cup red Tropea onion; 1 2/3 cups San Marzano tomatoes; 10 leaves basil; 1/2 cup Parmigiano Reggiano PDO; 2 medium potatoes potatoes (medium); 4 tbsp extra virgin olive oil; to taste salt; to taste pepper; 1 tbsp tomato paste (if you want a redder result)

The Sicilian long zucchini in a pan
Discover with me a typical side dish from my Sicily. It is a peasant, economical dish. Quick to make — it only takes 20 minutes of cooking by putting all the ingredients together without frying anything.

The Sicilian long zucchini in a pan is usually prepared in summer and eaten cold, but now that the seasons have lengthened we also find it in late autumn.
The Sicilian long zucchini helps counteract water retention and supports urinary and intestinal health; in fact, they also help against constipation. They are recommended for infant weaning. Two thin green zucchini slices placed on the eyes are enough to help reduce dark circles and give relief to tired eyes.

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Cost: Very economical
Rest time: 1 Hour
Preparation time: 5 Minutes
Cooking time: 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian regional
Region: Sicily
Seasonality: Spring, Summer and Autumn

189.47 Kcal

calories per serving

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Energy 189.47 (Kcal)
Carbohydrates 14.85 (g) of which sugars 2.82 (g)
Proteins 7.23 (g)
Fat 12.38 (g) of which saturated 3.07 (g)of which unsaturated 1.08 (g)
Fibers 3.42 (g)
Sodium 189.50 (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

1.3 lb zucchini (Sicilian long variety (about 600 g))
1/3 cup red Tropea onion
1 2/3 cups San Marzano tomatoes
10 leaves basil
1/2 cup Parmigiano Reggiano PDO
2 medium potatoes potatoes (medium)
4 tbsp extra virgin olive oil
to taste salt
to taste pepper
1 tbsp tomato paste (if you want a redder result)

Sicilian zucchini stewed in a pan

Tools

What we need to make it

1 Pan non-stick
Knife
Cutting board
Wooden spoon

Let’s get cooking

Preparation

Sicilian zucchini stewed in a pan. In this recipe the ingredients are all added together at the same time in the pan. Clean and chop the onion into rather large pieces, and put it in a pan.
The Sicilian long zucchini has a characteristic that differs from similar varieties: for cooking it literally needs to be peeled with a potato peeler.
Its skin is not easily digestible, so it will be easier to first cut it into pieces about 8 inches long, then peel and wash it both before and after peeling.
After cleaning and slicing it into rounds or half-moons, add it to the onion.
Wash and cut the tomatoes into large pieces and add them; if you want a redder result you can also add a tablespoon of tomato paste diluted in a small cup of water now.
Wash, peel and cut the potatoes into chunks, and layer them on top of the other ingredients.
To finish with the vegetables, now add plenty of basil, 2 tablespoons of extra virgin olive oil, salt, pepper and a small cup (about 1 oz) of water.
Cover and cook over low heat for about 15 to 20 minutes; occasionally check with a fork that the potatoes are cooked.
That is the sign that everything is ready.
Pour everything into a fairly wide baking dish and let it cool slightly.
As soon as it has cooled a little, add plenty of grated Parmigiano and lots of fresh basil. You can enjoy it as a side dish or as a pasta sauce. Here is the Sicilian zucchini stewed in a pan, ready to serve.