Italian Zucchini
Love What you eat!

ItalianZucchini  is a recipe that Gram cooked often but we never had a solid recipe for it until we got Ceil Dyer's Wok Cookery.

Gram took what she had left in the refrigerator and put them together. Sometimes it resembled Jumbat (that is what she called it).

We took the recipe and changed a couple of the vegetable types because we like fewer seeds and a firmer vegetable so that it did not get as soft.

With this recipe, if you let it get very soft, it is still good to eat, but you may as well put it in a side dish and use a spoon.

This recipe takes the best of summer and lets you enjoy an easy to prepare dish.

This can be considered a low-fat dish and if you omit the cheese.

ItalianZucchini - 
Picking the right Zucchini...


When picking from the garden, try to select the young fruit that is about an inch to an inch and a half in diameter and about six inches long.

The fruit must be long and firm.

Zucchini, when left to grow large end up having a large bulb on one end. This size is not the size you want to use in this recipe.

When in the market, try and do the same. Getting the fruit with the least bulb end is best. Long and straight will mean the size of the seeds will be small. The least amount of seeds is what you want.


  • 5 or 6 Small Zucchini, sliced (Remember, thinner is better, but that depends on the selection you have in your area.)
  • 1 medium Sweet Spanish Onion, diced (Great flavor)
  • or
  • 1 large Vidalia Onion, diced. (Milder flavor)
  • 1 can stewed Tomatoes, (Plum Tomatoes if you can find them.)
  • 1 Tsp garlic, minced (Powered will work too if you are just looking for flavor and no added content)
  • 1/2 Tsp Black pepper (Cracked is ok, but fine ground is perfect. Do not add more than a teaspoon otherwise it will dominate the tastes.)
  • 1/3 cup grated Parmesan cheese
  • or
  • 1/3 cup Pecorino, grated cheese
  • 1/2 Tsp mixed Italian herbs


Clean and coarsely chop the zucchini and onion.

Heat olive oil in your pan. Add onion and zucchini. Saute for about a minute or two.

Add tomatoes, herbs, salt and pepper.

Bring to a boil then cover and steam for about 4 to 5 minutes or until the Italian zucchini is slightly crisp.

Stir in cheese and fry for about 30 seconds.

Let us know what you think!


This ItalianZucchini recipe is perfect for cooking with a Wok as in Ceil Dyer's Wok Cookery

You can also bake this dish @350 for about 30 mins.  Check often so the cheese does not burn.

Return to Easy Everyday Cooking Recipes from ItalianZucchini.

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