zucchini alla romana
(7 ratings)
Small zucchini or summer squash work best for this recipe. This makes a nice side with grilled meats. I served it with ravioli.
(7 ratings)
yield
4 -6
prep time
10 Min
cook time
5 Min
method
Stove Top
Ingredients For zucchini alla romana
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2 tspolive oil
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1/2 conion, chopped finely
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2 clovegarlic, minced
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4 csliced zucchini
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1 tspdried italian seasoning or dried basil
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1/4 tspsalt, or to taste
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dashpepper, or to taste
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1/2 croma tomatoes, chopped or cherry tomatoes, halved (optional)
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2 Tbspshredded or grated parmesan or romano cheese
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1-2 Tbspbasil, fresh- torn or julienned
How To Make zucchini alla romana
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1In a large skillet, heat oil and add onion. Sauté until just starting to soften. Add garlic and continue to sauté for about 1 more minute. Don't let the garlic brown.
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2Add zucchini, Italian seasoning, salt and pepper. Cook uncovered over medium heat for about 5 minutes, until zucchini is crisp-tender, stir occasionally.
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3Add tomatoes, if using, for the last minute or two of cooking.
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4To serve, sprinkle with cheese and torn fresh basil.
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