Zucchini alla pizzaiola
Mamma mia how appetizing are these zucchini pizzaiola. Very easy and tasty: zucchini alla pizzaiola cooked in a pan, a tasty second course to prepare in a few minutes! You do not need to cook the zucchini first, nor blanch them: it is a delicious way to cook the zucchini in a pan, engraving them like a chessboard and seasoning them directly in the pan with tomato sauce, fresh mozzarella and Parmesan. Scent of basil and freshness, these zucchini with tomato and mozzarella are of incredible goodness: light, tasty, stringy and tasty! They are prepared in a few minutes: the zucchini are cut, then carved and sprinkled with tomato sauce seasoned raw with oil, salt and fresh basil. Instead of mozzarella you can use any pasta filata cheese of your liking, such as provolone or scamorza cheese so that it threads during cooking!
Ingredients
4 Zucchini (medium)1 onion1 clove Garlic400 g Tomato pulp (diced)5/6 basil leaves250 g MozzarellaExtra virgin olive oil to tasteSalt to tasteOregano to taste
Preparation
Peel the onion and chop finely. Separately, peel the garlic and chop it. In a pan, heat a few tablespoons of oil then add half of the chopped onion and garlic. Sauté for a few moments before adding the diced tomato pulp, the chopped basil leaves with your hands and a generous pinch of salt. Cook for about ten minutes over medium heat, stirring often. Then turn off and set aside. Meanwhile, trim the zucchini, wash them, dry them and cut them into not too thin slices. In a pan, brown the remaining onion in a little oil before adding the zucchini. Salt regular. Cook over medium-low heat until the zucchini are tender but still crispy. Transfer the zucchini to a baking dish and pour the tomato pulp over it. Mix well. Cut the mozzarella into cubes and add them to the rest of the ingredients, mixing everything gently. Finally sprinkle the surface with dried oregano. Bake the zucchini pizzaiola in a preheated oven at 190 degrees for 20/25 minutes. Remove from the oven and let them cool before serving. Enjoy!
Mamma mia how appetizing are these zucchini pizzaiola. Very easy and tasty: zucchini alla pizzaiola cooked in a pan, a tasty second course to prepare in a few minutes! You do not need to cook the zucchini first, nor blanch them: it is a delicious way to cook the zucchini in a pan, engraving them like a chessboard and seasoning them directly in the pan with tomato sauce, fresh mozzarella and Parmesan. Scent of basil and freshness, these zucchini with tomato and mozzarella are of incredible goodness: light, tasty, stringy and tasty! They are prepared in a few minutes: the zucchini are cut, then carved and sprinkled with tomato sauce seasoned raw with oil, salt and fresh basil. Instead of mozzarella you can use any pasta filata cheese of your liking, such as provolone or scamorza cheese so that it threads during cooking!
Ingredients
4 Zucchini (medium)
1 onion
1 clove Garlic
400 g Tomato pulp (diced)
5/6 basil leaves
250 g Mozzarella
Extra virgin olive oil to taste
Salt to taste
Oregano to taste
Preparation
Peel the onion and chop finely. Separately, peel the garlic and chop it. In a pan, heat a few tablespoons of oil then add half of the chopped onion and garlic. Sauté for a few moments before adding the diced tomato pulp, the chopped basil leaves with your hands and a generous pinch of salt. Cook for about ten minutes over medium heat, stirring often. Then turn off and set aside. Meanwhile, trim the zucchini, wash them, dry them and cut them into not too thin slices. In a pan, brown the remaining onion in a little oil before adding the zucchini. Salt regular. Cook over medium-low heat until the zucchini are tender but still crispy. Transfer the zucchini to a baking dish and pour the tomato pulp over it. Mix well. Cut the mozzarella into cubes and add them to the rest of the ingredients, mixing everything gently. Finally sprinkle the surface with dried oregano. Bake the zucchini pizzaiola in a preheated oven at 190 degrees for 20/25 minutes. Remove from the oven and let them cool before serving. Enjoy!
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