Zucchini Casserole Recipe

This zucchini casserole recipe is a very easy and quick recipe. You can serve it warm or at room-temperature. It can be an exquisite (and very Italian) antipasto, served with other vegetables and cheeses as many Italian restaurant do nowadays.

zucchini casserole recipe

You’ll need (4 people):
• 4 medium zucchini
• 2 cloves of garlic well chopped
• 3 tablespoons of extra virgin olive oil
• 4 tablespoons of balsamic vinegar
• Mint leaves
• Salt
• Pepper

How to prepare it:
Wash the zucchini and cut them in thin

slices. Put into a non-adherent pan together with one of the garlic cloves and the 3 tablespoons of extra virgin olive oil.

Tip: I use to make a baking paper cover to help zucchini cook without using a real cover. I make a small hole in the middle of the paper and it cooks perfectly, and after I just have to throw away the baking paper. zucchini casserole recipe cover

Turn on the gas and let it cook until they become soft. Turn off the gas and add the balsamic vinegar, the other garlic clove, the mint leaves cut in pieces, salt and pepper. Mix all well and serve.

Otherwise, as said before, this recipe is perfect to be served as a starter. Let it reach room-temperature and serve it together with other small dishes as an Italian antipasto.

If you dont like balsamic vinegar, try this variation:

Zucchini casserole recipe #2

You’ll need (4 people):
• 4 medium zucchini
• 3 tablespoons of extra virgin olive oil
• 1 medium onion chopped
• 2 cloves of garlic well chopped
• Salt
• Pepper

How to prepare it:
Turn on the gas and put the oil inside a pan. Add the onion and the garlic and let them fry. Add the zucchini cut in thin slices or cubes if you prefer. Add salt and pepper. Mix it well and let it cook until they become soft.

Buon appetito!

 

Here You Have More Simple Vegetarian Recipes From Italian Tradition:


Return to Simple Vegetarian Recipes

Return from Zucchini Casserole Recipe to All About Italian Food homepage


 

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