2 Italian Recipes Using Zucchini

Check out two Italian recipes using zucchini.

Check out two Italian recipes using zucchini.

Zucchini is abundant in gardens this time of year, so it’s a good idea to have a variety of recipes that use the vegetable as the star ingredient! Zucchini is a great addition to many Italian dishes, as the key to Italian cuisine is fresh vegetables and seasonings. Continue reading for two Italian recipes that use zucchini, including a Chocolate Zucchini cake that owner Mary Giolitti makes for Giolitti Deli customers every summer!

Baked Zucchini Toss

This baked zucchini includes fresh parsley, basil, garlic, and tomatoes to create the perfect summer side dish! For 4-6 servings, you will need:

  • 5 medium zucchini, washed and dried
  • 1 (14-ounce) can pomodorini tomatoes or 1 can crushed or diced tomatoes
  • 4 tablespoons olive oil
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped basil
  • 1 teaspoon dried Italian seasonings
  • 2 finely minced garlic cloves
  • Sea salt and cracked black pepper
  • Dash of red chili flakes (optional)

Breadcrumb topping:

  • 1 ½ cups small stale country bread cubes
  • ½ cup grated pecorino cheese
  • Zest from ½ lemon
  • ½ red chile pepper, chopped (optional)
  • Salt & pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoon olive oil

Start by preheating your oven to 375 degrees F. Remove the top and tail from each zucchini and slice them into thin rounds. Place the zucchini into a mixing bowl with the rest of the ingredients (excluding the breadcrumb topping ingredients) and mix well with your hands. Pour the zucchini mixture into an oven-proof casserole dish, cover, and bake for about 45 minutes or until the zucchini is fork-tender.

While the zucchini bakes, place the bread cubes in a food processor and pulse until they become coarse crumbs. Then add the chile pepper, lemon, cheese, salt and pepper, and pulse until well mixed but still coarse. Add the parsley and olive oil and pulse once more just until the parsley is chopped. Uncover the baked zucchini and sprinkle the breadcrumbs over the top, then return the casserole to the oven without a cover and bake an additional 15 minutes or until the top is crisp and brown.

Recipe via www.Italianfoodforever.com 

Chocolate Zucchini Cake

While you may not think to use vegetables in chocolate cake, zucchini is a wonderful addition! For 8 servings, you will need:

  • 2 medium zucchini, trimmed and grated
  • 9 tbsp. butter, at room temperature
  • 2 ¾ cups flour
  • ¼ cup unsweetened cocoa
  • 1 ¼ tsp. baking soda
  • 1 tsp. salt
  • 1 ½ cups sugar
  • ½ cup corn oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ cup buttermilk
  • ¼ cup confectioners’ sugar

First, put a small mound of zucchini in the center of a large square of double layer-cheesecloth, gather the corners together, and squeeze out as much water as possible. Continue working in batches until all of the zucchini is in a small bowl. 

Next, preheat the oven to 325 degrees F. Apply one tablespoon of butter to a deep 9-inch cake pan. Sift flour, cocoa, baking soda, and salt in a mixing bowl and set aside. In a separate large bowl, beat together the remaining nine tablespoons of butter and sugar with an electronic mixer on medium speed for three to four minutes. Add oil and beat well. Beat in one egg at a time, add vanilla, reduce the speed to low, and beat in flour mixture and buttermilk in three alternate batches. Then stir in the reserved zucchini.

Pour the batter into the pan and bake for an hour and 20 minutes. Remove from the oven and set aside to cool for a few minutes, then invert onto a plate and finish with a dusting of sugar.

Recipe via www.Saveur.com 

Authentic Italian Cuisine From Giolitti Deli

Giolitti Deli is a full-service Delicatessen in Annapolis, MD, specializing in authentic Italian cuisine. Founded in 1992, we use the freshest ingredients to make time-honed recipes from scratch, with no MSG or preservatives. We believe in real food and offer many healthy options, including vegetarian and vegan menu items. At Giolitti Deli, we make our own sauces, mozzarella, grilled and roasted vegetables, bread, pizza dough, and desserts, and our sandwiches, salads, pasta, pizza, and entrees are made to order. Owner Mary Giolitti has combined her passion for great food and fine wine to offer Annapolis a true taste of Italy!

Team members who also make the business possible include Manager Kathy Hunter, Manager and Catering Director Cheryl Molesky, Head Baker Porfirio Diaz, Chef Alfredo Escobar, and Deli Manager Noe Merino. To contact us, please visit our contact page or give us a call at 410.266.8600. Also, be sure to keep up with us on Facebook, Twitter, LinkedIn, and our blog!

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