Sicilian zucchini recipes

This light and vibrant Italian Shaved Zucchini Salad with Feta is a simple dish you can serve on the side of all of your summer favorites. Made with marinated zucchini ribbons, feta, and herbs, it’s a flavorful recipe you can whip up in minutes.

If you are seduced into planting lots of zucchini, unsurprisingly you will have lots of zucchini to use up — this is for you.Arancini are Sicilian and southern Italian, and a similar recipe in Rome is called suppli. This version, made purely from grated zucchini, is a uniquely New Zealand garden version.Recipe by Bri DiMattina, from Nostrana

Sicilian Caponata is an eggplant relish recipe with a balanced sweet and tangy flavor profile. It's full of bright flavors and summer produce, and is the perfect dish for any gathering!

flavors of Sicily: cucuzza e tenerumi (placemat by La FABBRICA del LINO) Italian author Andrea Camilleri died on 17 July, 2019, aged 931. The novels he wrote narrating the adventures of detective Salvo Montalbano are one of the main reasons Novel Food came to exist and it is therefore fitting to dedicate to il maestro (the master), as he was respectfully called in Italy, this post. In the archive of briciole there are several posts dedicated to Montalbano and dishes from his (and…

Found at Farmers Markets, this vegetable is used like zucchini or summer squash,tastes great, stays fresh without refrigeration, and most amazingly, self-heals.

I discovered eggplant involtini via Chad Robertson's Tartine Bread. I wrote about this adaptation for Food52 but have posted the recipe here, too, because I love it so much. Note: I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that's more appealing: Just season the ricotta with salt, lemon zest, and thyme (if you have it) to taste. The dish can be assembled ahead and stashed in the fridge until you are ready to bake it.

Zucchini alla Scapece is a classic Italian recipe in which roasted zucchini is marinated in tangy vinegar, fresh mint and garlic. With only five main ingredients, the recipe is so simple, yet very robust and aromatic. Serve it on your next antipasto platter, spooned over creamy ricotta and grilled bread, or as a light side to roasted, grilled or braised meats or fish.

Giada's Italian Zucchini Scarpaccia Recipe Is As Good As It Looks

This springtime riff on eggplant parmigiana is equally satisfying.

We've long stuffed zucchini blossoms with ricotta (blended with herbs and lemon zest) but this way, with mozzarella and anchovies, is bold and unapologetic, a lot like Rome.