Zucchini al cartoccio

Zucchini al cartoccio is a light and tasty preparation, ideal for a side dish or a summer meal. Here’s how you can prepare them:

Ingredients

• 4 medium zucchinis
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• (Optional) Grated zest of one lemon for a fresh touch
• (Optional) Chili pepper if you like a hint of spice

Preparation

1. Preheat the oven to 200°C (392°F).
2. Wash the zucchinis and cut them into rounds or sticks, as you prefer.
3. Take a piece of parchment paper and arrange the zucchini in the center.
4. Add the crushed or finely chopped garlic cloves, a bit of chopped parsley, salt, and pepper to taste.
5. If you wish, add a bit of grated lemon zest and/or chili pepper.
6. Drizzle with a stream of extra virgin olive oil.
7. Close the parchment paper by forming a packet, making sure it is well sealed to prevent steam from escaping during cooking.
8. Place the zucchini packet on a baking sheet and bake for about 20-30 minutes, checking occasionally.

The zucchini al cartoccio is ready when they are soft and well cooked. Serve them directly in the parchment paper for a rustic and aromatic effect when opened.

Curiosity

In Italy, cooking al cartoccio is traditionally associated with seafood, but this cooking technique is also excellent for vegetables, mushrooms, and delicate meats. Cooking al cartoccio allows the ingredients to stay juicy and blends their flavors more effectively thanks to the steam that is created within the hermetic seal.