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Eat Your Veg: Warm Zucchini, Parmesan, EVOO Side Dish

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Sometimes you want something that tastes like it should be bad for you but is bordering on the ‘it’s kinda good for me’.

ZucchiniParmesanGarlic-PrepHere’s your obligatory before shot, plate of vegetables? Nah thanks mate

On our last trip to Europe over the Christmas holidays, J and I spent New Years in Milano, Italy. We gorged on the best pizza, pasta, parma, espresso’s and more! But one dish stood out to me.. Who am I kidding, all the dishes were amazing. But one dish stood out for being seemingly underwhelming on paper but oh-so memorable at taste.

It was a pasta dish with boletus mushrooms and zucchini.

Where’s the meat? If that’s what you’re thinking.. Me too. I rarely find a veg dish that can satisfy me just as much as throwing in a little beef..chicken or fish. But this dish did it.

Handmade pasta, boletus, zucchini pieces and just really really good olive oil. I know, so simple and yet so perfectly balanced and bursting in flavour. Who would think I would be trying to stuff myself with MORE zucchini (and pasta)?

So this is an ode to the zucchini and boletus pasta I had in Milano. It’s missing the boletus and the handmade pasta (I haven’t quite mastered handmade pasta, I guess I’ll need to go back to Milano..) but the zucchini shines in it’s simplicity.

ZucchiniParmesanGarlic-closeup-zoomHere’s the after. Yes please mami – one plate of vegetables for me

Just three main ingredients make up this dish, fresh zucchini, shaved parmesan and a good dressing of extra virgin olive oil.

ZucchiniParmesanGarlic-sideTwirlOlive oil is not your enemy here

ZucchiniParmesanGarlic-sidecloseupOh yeah shake those strips

Call it a salad, call it a warm vegetable dish. Or dish your zucchini up, add some mushrooms and some pasta and pretend you’re in Milano. I don’t care — just enjoy the beauty that is this simple warm zucchini dish. Mangiare! Mangiare!

*zucchini/courgette, whatever you want to call these sexy green vegetables. Just use some nice long ones!


Print Recipe
Eat Your Veg: Warm Zucchini, Parmesan, EVOO Side Dish BigOven - Save recipe or add to grocery list Yum
ZucchiniParmesanGarlic-TopwithOliveoil
Course Side
Cuisine Vegetarian
Prep Time 25 minutes
Servings
people

INGREDIENTS

  • 2 medium zucchini's cut into large strips
  • 2 cloves of garlic finely chopped
  • 30 grams butter about a knob per two large zucchini
Course Side
Cuisine Vegetarian
Prep Time 25 minutes
Servings
people

INGREDIENTS

  • 2 medium zucchini's cut into large strips
  • 2 cloves of garlic finely chopped
  • 30 grams butter about a knob per two large zucchini
ZucchiniParmesanGarlic-TopwithOliveoil

RECIPE

  1. Cut your zucchini into thin strips lengthwise. You can use a spiraliser or vegetable julienne to do this.
  2. Heat the garlic and butter in a pan, when hot, stir the zucchini in the garlic and butter until just cooked, but still firm.
  3. Take out and toss in a bowl with extra virgin olive oil and top with freshly shaved parmesan, red chilli flakes and salt and pepper.
  4. Serve with crusty toasted bread for a heartier meal.
Notes

Don't be shy on the EVOO.. or the parmesan for that matter 😉

admin

The author admin

Victoria is the face behind Foodracket.com. She likes to eat breakfast for dinner and ice cream for breakfast. You'll often find her standing in line for a new restaurant or drinking a glass of red whilst creating magic in the kitchen. A fan of good food, give her some cheese, parma and a good dessert and she's a happy chappy.

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