Zucchini alla pizzaiola

Zucchini alla pizzaiola is a simple, healthy, and tasty dish that combines the delicate flavor of zucchini with the stronger taste of tomato and oregano, typical of pizza. Perfect to serve as a side dish or as a main course for a light lunch.

Ingredients

• 4 medium zucchini
• 400 g of peeled tomatoes
• 2 cloves of garlic
• Oregano to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Fresh basil to taste
• 100 g of mozzarella (optional)
• 50 g of salted capers (optional)
• Black olives to taste (optional)
• Grated cheese to taste (optional)

Preparation

1. Wash the zucchini and cut them into slices about half a centimeter thick.
2. Heat a drizzle of oil in a wide pan and add the garlic cloves until they are golden brown.
3. Remove the garlic and put the zucchini in the pan to fry for a few minutes, until they start to turn golden on both sides.
4. At this point, add the peeled tomatoes that you will have previously crushed with a fork. If you prefer, you can also use tomato sauce.
5. Season with salt, pepper and add oregano, mixing gently to avoid breaking the zucchini.
6. Cover and cook for about 15 minutes, until the zucchini are tender and the sauce has thickened slightly.
7. If you want to enrich the dish, you can add diced mozzarella, black olives, and rinsed capers, and cook for a few more minutes until the mozzarella has melted.
8. At the end of cooking, sprinkle with grated cheese if desired and garnish with fresh basil leaves.

Curiosity

Pizzaiola is a classic way of seasoning both vegetable and meat dishes in Italy, and it’s inspired by the fundamental flavors of Margherita pizza. Zucchini alla pizzaiola represents an excellent way to make vegetables more appetizing, especially for children, by exploiting the beloved flavors of pizza.