Villa Sentieri

Sformato di Zucchini (Italian Zucchini Bake)

This was the first item that I cooked with Zia Fidalma at her home in Tuscany in August 2019. Green beans, cut in small pieces, can be prepared the same way except the beans are boiled and not sautéed. A combo of beans and zucchini is also possible. Zia does not usually add herbs to her sformato but since she had some niepita she added it. Though you’re not likely to have niepita (aka mentuccia romana), unless you grow your own, adding a small amount of marjoram or oregano is a welcome addition. If you don’t have fresh herbs, use a light sprinkling of dry herbs. In any case, herbs are totally optional.

CourseSides, Vegetables, Vegetarian
CuisineItalian

Servings	Prep Time
6people	20minutes

Cook Time

2hours

Servings	Prep Time
6people	20minutes

Cook Time

2hours

Ingredients

7/8cup milk(3/4 cup plus 2 tablespoons)
1tablespoon butter
2tablespoons all purpose flour
2-3cloves garlicchopped
3tablespoons extra virgin olive oil
6 medium-small zucchiniabout 7” long, approximately two pounds
1-2 zucchini flowerschopped, if available
1 small sprig niepita (mentuccia romana)or marjoram or oregano, minced, optional
saltto taste
Freshly ground black pepperto taste
1ounce Parmigiano Reggiano cheeseor to taste
1/8teaspoon nutmeg
2 large eggs
butterfor the baking dish
fine breadcrumbsfor the baking dish

Instructions

Besciamella

In a small heavy-bottomed saucepan, melt the butter.
Add the flour and sauté briefly until the raw smell is gone. Do not brown the flour.
Add the milk a little at a time, stirring well after each addition to avoid lumps.
After all the milk has been added, bring the mixture to a boil, stirring constantly and scraping the bottom of the pan. Boil for one minute.
Remove from the heat and stir in the nutmeg.
If not using immediately, pour the besciamella into a heat-proof bowl and cover with plastic wrap touching the surface to avoid the formation of a skin.
Refrigerate if the besciamella will not be used within an hour or two.

Sformato

Do not peel the zucchini. Cut off the stem ends and slice the zucchini lengthwise about 3/16 inch thick then crosswise the same thickness to make thick matchsticks.
Sauté the garlic in the olive oil until fragrant.
Add the cut zucchini, chopped flowers and minced niepita if using. Season with salt and pepper and sauté briskly until just barely tender.
Mix the cooked zucchini with the besciamella, nutmeg, and Parmigiano.
Stir in the eggs after the mixture is cool enough to not cook the eggs.
Taste and adjust salt and black pepper.
Butter a baking dish, approximately 7 ½” x 11”.
Sprinkle the buttered dish with fine dry breadcrumbs.
Pour the zucchini mixture into the prepared baking dish. It should be about ¾ inch thick.
Bake at 400°F till very brown on top, approximately 90 minutes. Cool 10 minutes before cutting.
Serve warm or at room temperature.

Recipe Notes