Italian Zucchini Recipe
My nonna made this simple zucchini and onion dish every week, and it was one of the first dishes I learned to make by her side. Simple, slow, and full of love - just how Italian cooking should be!
Servings: 6 servings
Ingredients
- 4 medium zucchini Italian or U.S variety, thinly sliced (here is the Mandoline I like to use)
- 1 medium yellow onion diced or thinly sliced
- 2 tablespoons good quality olive oil
- ½ cup fresh parsley roughly chopped
- 8 leaves fresh basil torn by hand
- Salt and Pepper to taste
Instructions
- Sauté the onion: Heat a large sauté pan over medium heat. Add the olive oil and onion. Cook for about 5 minutes, stirring occasionally, until soft and lightly golden.
- Cook the zucchini: Add the sliced zucchini to the pan. Increase heat slightly to medium-high and cook for 10–12 minutes, stirring often, until the zucchini begin to soften and lightly brown. Season with salt and pepper.
- Create that silky texture: Drizzle in a little more olive oil, reduce heat to low, and cover with a lid. Let the zucchini gently steam for about 15–20 minutes, stirring occasionally, until very tender but not mushy.
- Finish with fresh herbs: Turn off the heat. Add the parsley and basil, gently stirring to combine. Taste and adjust salt if needed. Keep covered until ready to serve to hold warmth and flavor. Add a drizzle of olive oil before serving.
Notes
- Don’t rush the cooking - the slow finish is what gives this dish its signature soft, silky texture.
- Slice zucchini evenly so they cook at the same rate.
- Always add fresh herbs at the end to keep their flavor bright and fresh.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 14mg | Potassium: 398mg | Fiber: 2g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 32mg | Calcium: 33mg | Iron: 1mg
