The discovery of America also included the discovery of zucchini. As of June, zucchini are abundant in every Italian summertime garden and will star in risotto, pasta dishes, main courses, antipasti and side dishes
Ever have so many zucchini in your garden that some just grow far too large? The following recipe is a perfect way to use those over-sized zucchini.
Zucchini with Capers and Breadcrumbs
Ingredients (for 4 persons):
3 zucchini – even larger ones are acceptable
Extra-virgin olive oil, q. b. (“quanto basta” or “as much as you need”)
garlic cloves, 2
capers – a handful
breadcrumbs and/or dried bread cubes – 1/2 to 1 c
salt, pepper, q.b.
optional: oregano
Wash zucchini and after discarding pulp and seeds, cut zucchini into strips a few inches long.
Cover stainless steel pan with olive oil and heat til golden (but do not burn!), two diced garlic cloves. Add zucchini strips and cook on medium heat for a few minutes.
Add cubed dried bread, handful of capers and continue to simmer.
Add breadcrumbs and simmer a few more minutes until golden. Add salt and pepper, q. b.
(Optional: add oregano to taste)
When golden, serve.
Buon appetito!
Click here for zucchini lore and a favorite Sicilian zucchini recipe
Click here for another tasty zucchini recipe
Click here for an easy zucchini pasta recipe
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