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–+ servings

Zucchini in Umido

Pommarola, a simple tomato sauce made with tomatoes, basil and garlic is ideal in this dish. See the notes section for a link to my Basic Tomato Sauce. If pommarola, or a similar simple tomato sauce is not available, substitute good-quality tomato puree. If using puree, I suggest adding a few basil leaves, finely chopped. Niepita is difficult to obtain outside of Italy but if you want to try to find seeds, look for it using the southern Italian name of "Mentuccia Romana" rather than the Tuscan name of niepita. Though the flavor is different, 1 teaspoon of dried oregano is a good alternative.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 persons
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic coarsely chopped
  • 1 tablespoon chopped fresh niepita or to taste
  • 3/4 cup pommarola or other simple tomato sauce
  • 1 1/2 cups water
  • salt
  • Freshly ground black pepper

Method
 

  1. Partially peel the zucchini, leaving alternating stripes of peel and no peel.
  2. Cut the zucchini into largish pieces. You can do this by quartering them lengthwise and then cutting crosswise or by doing a rotating angular cut. You should have approximately 2 pounds of cut-up zucchini.
  3. Sauté the garlic in olive oil until it begins to color.
  4. Add zucchini. Season with salt, and pepper. Increase the heat to high and sauté until the garlic golden brown and the zucchini has turned from white to creamy in color, approximately 5 minutes.
  5. Add the tomato sauce, water, niepita, and salt and pepper to taste.
  6. Cook at a moderate boil, uncovered, until the sauce is thick and the zucchini is tender but not mushy. Adjust salt and pepper while cooking.

Notes

You can find my recipe for Basic Tomato Sauce here.
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