Best 2 Zucchini Romano Recipes
Zucchini romano, also known as Italian zucchini or zucchini squash, is a versatile vegetable that can be used in a variety of dishes. It has a long, cylindrical shape and a light green color. The flavor is mild and slightly sweet, making it a great addition to both savory and sweet dishes. This article will provide you with some of the best recipes for cooking zucchini romano, so you can enjoy this delicious vegetable in all its glory.
Here are our top 2 tried and tested recipes!
FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO
Categories Cheese Herb Nut Pasta Vegetable Dinner Parmesan Walnut Zucchini Summer Noodle Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
- Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.
ZUCCHINI ROMANO
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place zucchini in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes or until tender. Drain well., Meanwhile, on a microwave-safe plate, heat onions for 45 seconds. Cool. Place onions, cheese and nutmeg in a resealable plastic bag. Crush onions with hands or rolling pin., In a serving bowl, layer 1/3 zucchini with 1/3 onion mixture. Drizzle with 1/3 the butter. Repeat layers twice.
Nutrition Facts :
Tips for Cooking Zucchini Romano:
- Choose firm, straight zucchini with dark green skin and no blemishes.
- Wash zucchini thoroughly before using.
- Zucchini can be cooked with or without peeling, depending on the recipe.
- Zucchini can be cooked in a variety of ways, including sautéing, grilling, roasting, and baking.
- Zucchini is a versatile vegetable that can be used in a variety of dishes, including salads, soups, stews, casseroles, and pasta dishes.
- Zucchini is a good source of vitamins A, C, and K, as well as potassium and fiber.
Conclusion:
Zucchini romano is a delicious and versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories. Whether you are grilling, roasting, or sautéing, zucchini is a great addition to any meal.
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