The pan-fried zucchini with speck and mozzarella are delicious and flavorful, a surprisingly tasty side dish for those seeking a delightful alternative to the usual preparations. The delicacy of zucchini combines with the smoky note of speck and the creamy, melty mozzarella, creating a simple yet irresistible dish.
Zucchini are extremely versatile vegetables; their delicacy makes them perfect for main courses, seconds, and sides suitable for any occasion. With a pinch of creativity, you can create delightful recipes like breaded zucchini or Korean-style, two very quick and tasty options.
The recipe I propose today is quickly prepared with simple, easily obtainable ingredients often already available in the pantry or fridge. Ideal as a light main course or a substantial side dish, the zucchini with speck and mozzarella can also be served as a filling for a delicious open sandwich with multigrain bread.
Try other zucchini recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All Seasons
- Energy 175.84 (Kcal)
- Carbohydrates 4.39 (g) of which sugars 0.01 (g)
- Proteins 12.81 (g)
- Fat 12.79 (g) of which saturated 4.88 (g)of which unsaturated 3.61 (g)
- Fibers 1.24 (g)
- Sodium 606.34 (mg)
Indicative values for a portion of 100 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
- 3 cups zucchini
- 2 tbsps extra virgin olive oil
- 1 clove garlic (or one shallot)
- 3.5 oz speck (in strips)
- 5.3 oz mozzarella (fior di latte)
- to taste salt
- to taste pepper
Tools
- 1 Skillet large
- 1 Cutting Board
Procedure
Wash the zucchini thoroughly, remove the ends, and cut them into 0.6-inch cubes or rounds.
Peel the garlic, halve the clove, and remove the inner sprout if present.
Coarsely chop the speck and cut the mozzarella into small cubes.
Sauté the garlic clove with the oil in the skillet over medium heat; it’s crucial that the garlic does not burn, or it will ruin the preparation.
As soon as it turns slightly golden, remove it and add the cubed zucchini. Sauté for 10 minutes over medium heat, stirring often; they will remain slightly crunchy on the outside.
When the zucchini reach your desired level of doneness, add the speck and cook for 1 minute, then turn off the stove. Adjust with salt and pepper.
Sprinkle the mozzarella cubes over the top, cover the skillet with a lid for 2/3 minutes so the mozzarella melts.
The pan-fried zucchini with speck and mozzarella are ready, serve them hot and melty.
Tips
Storage
You can store the pan-fried zucchini in the fridge for 2 days. It’s best to reheat them in the microwave to make the mozzarella melty again.
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