Trombetta Zucchini with Beans: The Simple and Fragrant Recipe That Feels Like Home: Don’t know what to cook for dinner? Do you have long and strange zucchinis looking at you from the fridge?
This is the perfect recipe for you: simple, healthy, fragrant, and loaded with memories. Trombetta zucchini with beans is a one-dish meal or a hearty side that combines rustic flavors and family affection. It’s made with few ingredients and zero stress.
Why I’m Proposing This Recipe Today
Today I bring you a recipe that’s a piece of my childhood. My grandmother, originally from Puglia but adopted by Campania, often prepared it with her unique knack for making even the simplest things special. It’s a recipe to cook when you crave something that feels like a hug. Perfect for summer dinners, family lunches, or when you just want to feel good with a spoonful of legumes and zucchini.
A Memory, A Context, A Scent
I remember when grandma used to make it, and the house smelled of onion, basil, and stewed zucchini. No garlic: I added that myself as a little aromatic rebellion when I grew up. A recipe born from the earth, from simplicity, which becomes even more mine with a personal touch.
SEE ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 223.91 (Kcal)
- Carbohydrates 40.62 (g) of which sugars 1.42 (g)
- Proteins 15.66 (g)
- Fat 0.58 (g) of which saturated 0.15 (g)of which unsaturated 0.30 (g)
- Fibers 10.24 (g)
- Sodium 140.07 (mg)
Indicative values for a portion of 9 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
- 2 cloves garlic
- 7 oz g white beans (cannellini)
- to taste salt
- to taste pepper
- to taste water (for cooking about half a glass)
- to taste basil (or parsley or other aromatic herbs)
Tools
- 1 cutting board
- non-stick pan
- 1 bowl to gather the zucchini
- 1 lid for pan
Steps
Now I’ll show you how to prepare these trombetta zucchinis in a few minutes, with simple ingredients and all the fragrance of tradition.
1. Wash the trombetta zucchinis well, trim and cut them into pieces. Remove the seeds if they are too large.
2. In a large pan, pour a drizzle of oil. Add the chopped onion and, if you like, also the garlic.
3. Sauté slightly, then add the zucchinis.
4. Season with salt (and pepper, if you like), stir, and cover with a lid. Let it stew over medium-low heat.
5. If needed, add a bit of water during cooking.
6. Halfway through cooking, add the pre-cooked and drained cannellini beans.
7. Mix well, adjust the salt if needed, and finish with chopped basil or parsley.
8. Let it flavor for a few minutes and serve hot.
A recipe I often make when I want something good without complications. It reminds me of grandma, her expert hands, and the kitchen that smells like summer.
Have you tried this recipe? Tell me how it went in the comments.
Storage: It can be stored in the fridge for 2 days in an airtight container. Also great the day after.
Notes: You can also use other varieties of zucchinis. If using dried beans, soak them overnight and cook them beforehand.
Serving: Serve it with rustic bread, or as a side for simple meat or fish dishes.
Trombetta Zucchini with Beans: The Simple and Fragrant Recipe That Feels Like Home
FAQ (Questions and Answers)
discover all the questions and answers to prepare this recipe at its best
Can I use other zucchinis instead of trombetta ones?
Yes! Regular zucchinis are fine too, but trombetta ones have a special sweetness.If I don’t want garlic?
You can omit it. My grandma’s original version did not include it.
Can canned beans be used?
Sure, just rinse them well under running water
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