zucchini alla romana

(7 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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

  • 2 tsp
    olive oil
  • 1/2 c
    onion, chopped finely
  • 2 clove
    garlic, minced
  • 4 c
    sliced zucchini
  • 1 tsp
    dried italian seasoning or dried basil
  • 1/4 tsp
    salt, or to taste
  • dash
    pepper, or to taste
  • 1/2 c
    roma tomatoes, chopped or cherry tomatoes, halved (optional)
  • 2 Tbsp
    shredded or grated parmesan or romano cheese
  • 1-2 Tbsp
    basil, fresh- torn or julienned

How To Make zucchini alla romana

  • 1
    In 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.
  • 2
    Add zucchini, Italian seasoning, salt and pepper. Cook uncovered over medium heat for about 5 minutes, until zucchini is crisp-tender, stir occasionally.
  • 3
    Add tomatoes, if using, for the last minute or two of cooking.
  • 4
    To serve, sprinkle with cheese and torn fresh basil.

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