zucchini Archives - Proud Italian Cook

Zucchini Scarpaccia With Corn And Pecorino

August 10, 2023 by Marie 1 Comment

Tis the season of zucchini and the trend right now seems to be zucchini scarpaccia. It’s basically a zucchini tart where the zucchini is the star, there are tons of variations all over the internet right now.

It’s like a savory zucchini flatbread, baked until it forms a crunchy, golden brown top, it’s very delicious!

I changed mine up a little by adding to the zucchini and onion mixture, an ear of shucked. corn and in the batter some sharp, grated pecorino.

Several recipes say to add cornmeal to the batter, I used dry polenta.

Grab a slice and have it as an appetizer, a side dish, a snack or a light main course served with a salad, like I did recently for dinner.

A perfect summer dish especially while zucchini is in an abundance right now.

Easy to make, virtually a one pan meal and very soul satisfying!

Zucchini Scarpaccia With Corn And Pecorino

Grab. your garden zucchini and make this savory zucchini flatbread called scarpaccia.

Author: Marie

Ingredients

3 zucchini, medium size sliced into thin rounds
1 white or red onion, medium size sliced
1 ear of fresh corn, shucked
1 large garlic clove, grated
basil
olive oil
FOR THE BATTER
1 cup flour
1¼ cup water
⅓ cup polenta or corn meal
pinch of salt and pepper
⅓ cup of pecorino romano
2 tablespoons of olive oil
( batter should be loose enough to spread, adjust with a little more water if needed)

Instructions

Saute the zucchini and onion slices in a saute pan, along with the garlic for about 15 minutes until most of the moisture is gone.
Let it cool down, now mix up the batter.
To a bowl add the flour, water, pecorino cheese, polenta or cornmeal, 2 tablespoons of olive oil, salt and pepper to taste, you could also add chopped basil or leave the basil for garnish.
Generously olive oil a quarter inch rimmed sheet pan well or use parchment, if you have a 9 x 13 non stick pan, all the better.
Fold in the zucchini, onion and corn mixture to the batter then spread it out evenly over the pan.
Lightly sprinkle the top with a little polenta, grated pecorino and a drizzle of olive oil.
Bake at 400 til golden and crunchy on top, time may vary according to oven temps 35-45 minutes or so.
Garnish with basil.
Cool down and slice!

1 Comment Filed Under: Appetizers, Savory Tarts, Side Dishes, Summer, Vegetables Tagged: corn, scarpaccia, zucchini

Linguine and Zucchini On Your Table In Minutes

May 4, 2020 by Marie 9 Comments

We all need a quick go to meal, one that we can put together in minutes without much thought. This recipe uses ingredients that are very inexpensive and easy to find but when put together tastes like a million bucks!

Linguine and zucchini, a match made in heaven, but truth be told you can really use any shape of pasta for this dish, use what you have and like, you can’t go wrong.

Zucchini coins that are pan fried in olive oil gives you the flavor base along with toasted breadcrumbs, pecorino cheese, parsley and toasty nuts and of course my choice, good old fashioned toothsome linguine pasta.

Fry up as many zucchini you like, you’d be surprised how many slices you get from just one good sized zucchini. You can go heavy on the veg and light on the pasta amount, or visa versa, it’s up to you.

When you pan fry the zucchini it goes really fast, it doesn’t take long before you’ll get a nice golden brown color on them. The time it takes you to boil the water you’ll be done with the frying.

This is such a satisfying and comforting dish quick to make for mid week or the weekend, I hope you make this linguine and zucchini for your family!

5.0 from 2 reviews

Linguine and Zucchini On Your Table In Minutes

Author: Marie

Ingredients

Linguine pasta, or any other of your choice, ½ lb. or 1 lb. However much you want to make
1 or 2 zucchini, medium sized sliced into coins
2 shaved garlic cloves
a generous handful of toasted walnuts, grated Pecorino or Parmesan along with breadcrumbs, preferably homemade
chopped parsley
red pepper flakes, (optional)
olive oil

Instructions

In a frying pan cover the bottom with olive oil and start frying your zucchini coins, sprinkle with salt and pepper and set aside on paper towels to drain.
Have your salted pasta water going while you’re frying up the zucchini.
When done frying the zucchini, add more oil to the bottom of the pan and toss in the shaved garlic, the toasted nuts and the breadcrumbs, everything should be golden and toasty.
Cook your pasta Al dente, reserve some hot pasta water then drain the pasta and toss it into the pan with the breadcrumb mixture.
Gently toss in half of your zucchini coins, combining well.
If you feel you need to loosen things up add in some of the pasta water.
You can then toss in your parsley, check for seasoning adding salt, pepper, more cheese and maybe an extra drizzle of olive oil, it's up to your taste buds.
Place pasta into your serving dish and top with the remaining zucchini coins for a nice presentation along with a sprinkling of nuts and more parsley.

9 Comments Filed Under: Pasta Tagged: linguine, quick and easy, quick midweek meal, zucchini, zucchini coins

12 Delicious Ways to Use Up Your Summer Zucchini and Squash

August 31, 2017 by Marie 5 Comments

If you still have an abundance of zucchini either from your own garden, family, friends or even total strangers, here’s a few ideas on how to use them up.

If you’ve been following me for any length of time then you should know I have a thing about vegetable ribbons of all sorts, many times I’ve used ribbons of carrot, cucumber, butternut squash, but especially zucchini and yellow squash in many of my recipes. I love how they look in a salad and when presented on a platter, I think it adds a little touch of elegance.

The salad above doesn’t really have a recipe, it’s made with ribbons of zucchini and yellow squash, tossed together with arugula, shaved parmesan, basil, parsley and toasted hazelnuts, the dressing is fresh lemon and olive oil whisked together. I call it my Zucchini Ribbon Carpaccio because everything is raw but the lemon dressing helps to soften the rawness.

On to a few of my other favorites!

Zucchini Roll Ups with Ricotta and Corn

Zucchini Ribbon Salad with Whipped Ricotta

Zucchini Boats with Cheese and Cherry Tomatoes

Zucchini Veggie Slaw

Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

Zucchini Tomato Gratin

Zucchini Ribbon Salad

Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream

My adaption from Half Baked Harvest, Three Cheese Ravioli

Zucchini Tart

Zucchini Lasagne

Enjoy the end of summers bounty, Labor Day is almost here and the fall season is right around the corner in my neck of the woods, which I’m actually looking forward to!

Check out my Instagram account to see what I’ll be cooking up in the new season ahead.

5 Comments Filed Under: Salads, Side Dishes, Summer, Vegetables Tagged: summer zucchini, zucchini, zucchini boats, zucchini carpaccio, zucchini lasagne, zucchini ribbons, zucchini slaw

Zucchini Ribbon Salad with Whipped Ricotta

June 20, 2017 by Marie 4 Comments

In a few short weeks zucchini will be in abundance everywhere in my neck of the woods and probably yours as well, so I want ed you to be prepared to make this lovely Zucchini Ribbon Salad with Whipped Ricotta, so keep this recipe near by.

I’ve always loved the look of shaved ruffled ribbons of zucchini they look so elegant when placed on a platter, this salad is so pretty to serve to your family and friends, I guarantee everyone will be impressed.

It’s simple to prepare, you can make it on a whim and when all the different elements are put together the taste is truely incredible!

The contrast of colors between the green zucchini ribbons and the thinly sliced pink radishes makes it visually appealing and adds to the crunch factor. No need for any fancy gadgets to make this either, just a simple vegetable peeler will do the trick.

But what really takes this dish over the top is the whipped ricotta, ricotta when blended in a food processor takes on a luxurious texture, it’s creamy and dreamy and then if it couldn’t get any better it gets infused with lemon zest, fresh herbs and parmesan cheese, it’s a magical combination.

Feel free to add some ribbons of yellow squash as well for even more color contrast, I often do that.

The dressing is a simple lemon and olive oil dressing which compliments everything so well and it’s also topped off and finished with crunchy, toasted walnuts.

This salad screams summer, it’s fresh and light, bright and citrusy, filled with fresh herbs and crunch and it’s one of my absolute favorites on a hot summer day.

Start hording all the zucchini you can get so you can make this Zucchini Ribbon Salad with Whipped Ricotta.

Follow Proud Italian Cook on Instagram to see what I’m cooking up daily in my kitchen.

5.0 from 2 reviews

Zucchini Ribbon Salad with Whipped Ricotta

Author: Marie

Ingredients

3 large zucchini or 2 plus 1 yellow squash, shaved into ribbons with a vegetable peeler
4 radishes shaved thin with a mandoline or finely cut with a knife
2 large lemons, 1 for zest and the other for juice to use in the dressing, save a couple slices for garnish
2 cups ricotta cheese, try to purchase a dryer version verses a wet one you might find in liquid at a deli, the dryer the better
3 heaping tablespoons of freshly grated parmesan cheese
fresh basil and parsley, finely chopped
toasted chopped walnuts
good olive oil
salt and pepper
FOR THE LEMON AND OLIVE OIL DRESSING;
1 part lemon juice to 3 parts olive oil, add some salt and pepper and whisk together

Instructions

Place ricotta into a food processor bowl and process until it's light and creamy about thirty seconds or so, then fold in the parmesan cheese, lemon zest and roughly two tablespoons each of finely chopped parsley and basil. Salt and pepper to taste.
Spread your ricotta mixture onto your favorite platter, drizzle with olive oil.
Make sure your ribbons are shaved as well as the radishes and are ready to go, toss them into a bowl adding some more chopped herbs then gently spoon some of the lemon and olive oil dressing all over tossing ever so lightly, being careful not to over soak the zucchini mixture, a little dressing goes a long way.
Arrange the zucchini nicely on top of the whipped ricotta, leaving an edge so the ricotta shows.
Sprinkle the toasted walnuts all over and arrange a few slices of lemon for garnish around the platter.
Enjoy!

4 Comments Filed Under: Salads, Side Dishes, Summer, Vegetables Tagged: whipped ricotta, zucchini, zucchini ribbons, zucchini salad

Savory Zucchini Ricotta Cheesecake

August 25, 2016 by Marie 9 Comments

This savory zucchini cheesecake is perfect for this time of year when summer is winding down and zucchini is in abundance. This dish can be served for lunch, brunch or even a vegetarian option for dinner.

It’s made with three different kinds of cheese which you can vary according to your liking, plus it’s baked without a crust which gives it such a light and creamy result.

Along with the cheese you’ll taste a hint of garlic as well as the fresh taste of lemon throughout the filling, all of which compliments the zucchini so very well.

I’ve made zucchini pies and tarts in the past usually dicing the vegetables, but for a little something different I sliced the zucchini lengthwise, I love how it looks when it’s finished baking!

It’s very easy, just stick your slices in any which way you please.

You can’t go go wrong, it always comes out nice and pretty.

5.0 from 1 reviews

Savory Zucchini Ricotta Cheesecake

Author: Marie

Ingredients

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn't matter as long as you brush it well with olive oil so nothing sticks
3 zucchini, sliced lengthwise with a knife, not too thin or it will disapear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don't bury it.
2 cups ricotta cheese
½ cup, Pecorino Romano
½ cup of grated mozzarella plus a little more for sprinkling on top
1 garlic clove minced finely
zest of 1 lemon
3 beaten eggs
1 teaspoon each of chopped parsley and basil
olive oil for brushing and drizzling

Instructions

Preheat oven to 400 degrees
Oil your pan well on the bottom and sides so nothing will stick.
In a bowl add all ingredients and mix well until all is combined.
Place mixture into your prepared pan.
Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is.
Place pan onto a rimmed baking sheet for easy in and out of the oven.
Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden brown color.
Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean.
Let it cool down to room temperature before cutting into it.
Drizzle a little olive oil on top before serving.

9 Comments Filed Under: Savory Tarts, Summer, Vegetables Tagged: cheesecake, ricotta, savory ricotta, zucchini

Hasselback Zucchini

July 15, 2016 by Marie 12 Comments

Hasselback zucchini, who would have thought? It’s a brilliant idea and such a fun and delicious way to cook up your summer squash. It’s sliced in the hasselback fashion just like we’ve seen it done to potatoes, only minus the carbs. I recently featured this on my Instagram account but for those who haven’t seen it there, I thought I’d share it here on my blog.

Slice your zucchini accordion style being very careful not to cut all the way through, you don’t want it to break apart, you just want to be able to fan out nicely. There’s a very good technique using chopsticks on each side of the zucchini while you’re slicing it which will prevent that from happening, check out YouTube for a visual, it’s very easy and works well.

Once it’s cut, gently fan out the slices and stuff some cheese in there, I used slices of asiago cheese but just remember the slices have to be thin, there’s not much room to stick thick pieces into the slots, also try to use a semi-hard cheese, nothing too soft.

After you stuff each slice, place the zucchini onto a parchment lined baking sheet then drizzle them with olive oil, some salt and pepper and a sprinkling of parmesan cheese.

Place your hasselback zucchini into a hot 400 degree oven and roast until the cheese melts and the zucchini is tender but not mushy.

You could stop right at this point and enjoy it as is, and believe me it’s very good, but……

You might want to bathe them in some warm marinara sauce like I did, because honestly the sauce just enhances each and every bite even more.

It’s outrageous!

Happy Summer

12 Comments Filed Under: Side Dishes, Summer, Vegetables Tagged: hasselback, zucchini

Zucchini Roll Ups with Ricotta and Summer Corn

August 25, 2015 by Marie 10 Comments

I’ve been taking full advantage of all the summertime produce I can get my hands on, soon it will be gone and we’ll move on to more cooler weather veggies, but I’m not ready for that yet.

Zucchini is still in abundance along with yellow squash and sweet corn which I pick up at the farmers market nearly every week.

I recently made some eggplant rollatini which I posted on my Instagram account last week, so I thought why not try it with zucchini!

To put a little summer twist on it I mixed fresh corn into the ricotta, spinach and cheese filling and I’m so glad I did, we loved it!

This is pretty easy to make so I’ll just tell you what I did. Slice your squash up fairly thin, you want to be able to roll it up, if it’s cut too thick you won’t be able to bend it easily. I used a grill pan inside to cook it down slightly on each side to get it limp enough to roll.

In a bowl I started out with a cup of well drained ricotta, the kernels of one ear of corn, a handful each of romano cheese, shredded mozzarella and fresh spinach that I chopped, you could sub out fresh basil for the spinach if you prefer.

I added 1 small smashed garlic clove, salt, pepper and an egg. Before you add the egg taste everything to your liking. Depending on how many roll ups you make, you might need to mix up a little more filling. Keep in mind you’ll only need a heaping tablespoon on each, that is if your squash ribbons are normal size and not huge.

Roll them up, placing them seam side down into a pool of marinara sauce. I like to spoon a little extra sauce down the center of each roll so as not to cover the whole thing because I like seeing all the different colors peeking out. Bake uncovered for 15 minutes at 350 or until ricotta is heated through and set.

Take a bite into some of the last days of summer using up the abundance of zucchini available with this healthy, easy and delicious meal!

10 Comments Filed Under: Summer, Vegetables Tagged: zucchini, zucchini roll ups

Zucchini Tomato Gratin

August 6, 2010 by Marie 54 Comments

Our garden is producing wonderful things and I’m inspired daily to use everything we pick. Winter comes all too soon here and it’s going to be really sad to say goodbye to all this freshness! So for now I give you my version of a gratin.

I like to make this in a wide pan, I use this paella pan that I have, I’m sure you’ve seen it in many of my posts, but I love it I can’t help it! I’m sure a cast iron pan would work as well.

First layer; Sweet Vadalia onion ring slices on a nice drizzle of olive oil ( the pan I use gets them all caramelized on the bottom)

Sliced zucchini

Handfull of romano cheese spread all over

Toasted homemade Italian bread crumbs spread about

Small cherry tomatoes placed all around

I had some cut leeks I needed to use so I threw them in, glad I did!

Drizzle with olive oil

More cheese

More breadcrumbs

Repeat!

Garnish with fresh snipped basil

Place in a hot oven at 425 till tender and crispy and the tomatoes pop and get caramelized, you could even place it under the broiler at the end to crisp up the top more, I have a convection roast feature on my stove so that always does the trick.

The imported romano cheese, the tomatoes ( you must use cherry tomatoes, please) the homemade breadcrumbs and those caramelized onions paired with the zucchini, I’m telling you I could almost become a vegetarian!

But instead I made more of that beautiful cod along side it. I saw this preparation on the cable TV show, Every Day Food, it’s so simple but BURSTING with flavor! Chop up some fresh herbs, I used basil, chives and parsley, now grate some fresh lemon zest into the mix. Salt and pepper your fish and swipe the top with Dijon mustard, now press it down into the herb mixture and of course drizzle with olive oil. Bake at 425 till translucent. This…Was…Fabulous! The fresh herbs complemented the fish so well, so light, so summer!

Now for a little palette cleanser, how about some Key Lime Pie. Sorta. You see my husband and I are crazy about key lime pie, but living here in Chicagoland key limes are not readily available so I never even thought about making this, until I saw Pioneer Woman’s post on it.

She calls it Key Lime Pie, Sorta because she uses regular limes not key limes, no problem here because I just bought 20 limes for $1.00! So I was inspired. I won’t even tell you how many times I’ve made it this summer, we crave it! I know it’s not the so called “real thing” but it’s darn close!

So before summer is over all you key lime pie lovers, you MUST make this! So here’s the recipe.

Note: From my guilt of making this so often I used reduced fat condensed milk and I even bought a reduced fat graham cracker crust and the result was just as good. I would encourage you to try her version first, but if you go past 3 pies like I did, you might want to think about switching things up! It’s so refreshing on a hot summer day.

Enjoy your weekend and Buon Appetito!

Oh, next week August 15Th is my 3 year Blogiversary I hope you can stop by for a visit, I have a nice giveaway too!