Zucchini Variations
Appetizer or main course? When it comes to vegetables, we think about them as appetizers, and – more often – as side dishes.
I had a bunch of zucchini romanesche at home (with their flowers) and before I was off for vacations, I had to make use of them. Since I usually prepare zucchini with pasta or simply as a side dish, I wanted to come up with a main course (with zucchini as “main” ingredient). I thought it was a good idea because zucchinis are fresh and in season, and a meat course would have been heavy with the high temperatures we got in Rome.
In this recipe called “Zucchini Variations”, I used about 3 zucchinis per serving of about 130 gr and 15 cm each. If you are thinking that 450 grams of zucchinis for a main course is too much, what about those 500 gr of red meat we eat when we decide to go for a serious steak? Don’t get me wrong, I love meat, but zucchinis can also be a satisfying alternative as a main course.
The following 3 recipes – plated into one dish – were made using three zucchinis, so the serving size is 1.
This can also be a bountiful, delicious appetizer. You choose!!!
Zucchini cream with marinated red onions and concassé tomatoes
Ingredients
- 1 zucchini
- 1 small ripe plum tomato
- 4-6 tablespoons of buttermilk
- 2 slices of red onion
- 1 tablespoon of grated Pecorino cheese
- 3-4 tablespoons of lemon juice
- some basil leaves
- about 2 tablespoons of extra virgin olive oil
- salt and pepper to taste.
Method
- Dice zucchini and add salt. In a skillet heat extra virgin olive oil over medium-high heat and lightly brown zucchini. Let it cool.
- Using a hand mixer, blend cooked zucchini with buttermilk, Pecorino cheese, olive oil, some basil leaves. Blend it until you get a creamy consistency. Add salt and pepper to taste.
- Meanwhile marinate red onions in lemon juice for 30 minutes. Add salt and pepper to taste.
- To prepare concassé tomatoes, cut an X in the bottom of the tomato and place it in boiling water for 30 seconds. Place tomato into water and ice bowl to stop the heating process. Peel tomato and dice it finely. Add some olive oil and salt and pepper to taste. Here is a link on how to prepare concassé tomatoes with step by step pictures.
Plating
Using a small jar or glass, pour zucchini cream, place marinated red onion slices on top and finish it with the diced concassé tomatoes. Drizzle with olive oil and place a large basil leave for garnish.
Zucchini rolls with ricotta, pine nuts, chives and cinnamon filling
Ingredients
- 1 zucchini
- 2-3 zucchini flowers
- 4 -5 tablespoons of fresh ricotta cheese
- 1 pinch of cinnamon
- 1 tablespoon of pine nuts
- Some chives and 4 more for garnish
- extra virgin olive oil
- salt and pepper to taste
Method
- Cut off the ends of the zucchini. Slice very thinly lengthwise. If you have mandolin, use it to cut the slices. Discard (or use it for another recipe) the first and last slice since is the skin. I usually get about 4- 5 slices per zucchini.
- Add salt to zucchini strips and let it stand for 30 minutes. This will soften the zucchini strips for an easier rolling.
- Using a mortar and pestle mix together the ricotta, pine nuts, cinnamon, and chives.
- After the zucchini have softened place about 1 tablespoon of the cheese mixture at one end of the strip and roll up. Wrap each roll with a chive an tie.
- In a skillet heat extra virgin olive oil over medium-low heat and add zucchini flowers cut into petals. Add salt to taste.
Plating
Arrange flower petals onto a dish simulating a flower, and place the rolls filling side up, drizzle with olive oil and sprinkle with some fresh ground black pepper.
Zucchini alla Scapece with red pepper chunky sauce.
This is a traditional Southern Italian dish that consists of marinating vegetables in vinegar and/0r herbs and spices. Since Southern Italy was under Spanish rule around the 700s, making vegetables alla scapece (or in Spanish escabeche), is a cooking method Italians inherited under the Spaniards’ ruling.
Ingredients:
- 1 zucchini
- fresh mint
- 1 clove of garlic, minced
- about 30-40 ml vinegar
- about 30-40 ml water
- olive oil for frying
- 1 small red pepper (you are going to have leftovers for further recipes)
- 1 teaspoon of sugar
- salt & pepper to taste
Method
To prepare zucchini alla scapece
- Slice the zucchini, salt them, and fry them in olive oil. Drain the slices using paper towels.
- Place the zucchini into a bowl by layering them with fresh ground pepper and mint leaves
- Combine vinegar and water, and garlic and place them in a small pot until and bring to a boil. Add one tablespoon of frying oil to this mixture.
- Pour the liquids into the zucchini and cover it with plastic wrap.
- Chill for 24 hours in the refrigerator, and serve.
To prepare roasted red peppers chunky sauce.
- Preheat oven to 200° C (400 °F) for 15 minutes. Place red peppers and broil for about 30 minutes or until skins are blackened.
- Transfer peppers to plastic wrap or bag. Close the bag or seal with plastic wrap, and let peppers steam and cool.
- Unwrap peppers. Pull off and discard skins. This step can be done under running water.
- Cut peppers into strips and the dice them.
- Add mint, sugar and extra virgin olive oil and combine.
Plating
Using an expresso coffee cup or another small cup, cover the inside with plastic wrap and place zucchinis that previoulsy have been drained form all liquids. Press the mixture with a spoon to firm it up and place the zucchini cup upside down into a plate and gently pull the cup and plastic wrap up. Using a serving spoon (I used a ceramic one), place red pepper sauce besides the zucchini.
Tales of Ambrosia 
A beautiful and imaginative trio!
Thank you Rosemary!!
Gorgeous photos!
Thank you Greg!!
Amazing plating!
Thank you!!!
This is such a beautiful main course, Ambrosiana. I would be stunned to sit at a friend’s table and have this plate set before me. The zucchini rolls set atop the blossoms are really quite special, a feast for both eyes and palate.
What a nice complimet John..Thanks!! Indeed, using the blossoms add that special touch!
Nice to read your stuff again, Giselle. Interesting to hear about the “escabeche” link, You’ve made a wonderful savoury course based on a cafe gourmand. Such a cool idea. Enjoy your holiday.
Thank you Roger! I am happy you liked it!!
These are works of art – wonderful photos and delicious flavours! We eat vegetables, especially peppers, escabeche here too. I didn’t know the Italian version – thanks for a new word, for me!
Thank you!! It is interesting to find out that this escabeche method is aldo used in France!!
Yes, I always thought it was a Catalan dish which was why we had it here!
Wow honey. This is such a startling post. Brilliant. I am entranced by this zuchinni cream, i will try this one.. wonderful work.. you are an artist.. celi
Thank you Celi!! I suggest you to try the cream out. Buttermilk makes it even richer!!
Absolutely beautiful! Love these recipes, especially the scapece and red pepper sauce. lovely blog, I’ll be back 🙂
Thank you Karista!! I am glad you stopped by!! I’ll check your blog out too!
What a work of art! A lovely presentation and WOW factor! Each one sounds so delicious and perfectly balanced. I’m looking forward to trying each one of these out!
Thank you Spicegirl!!
Superb food styling. Well done.
Thank you for your nice compliment!! I think summer colors help in food styling too!
Beautiful photos. When summer draws to a close I am always on the hunt for inventive and beautiful ways to use the plethora of zucchini from our garden. Your recipes will definitely go on the list.
Thank you! I am gald my blog was helpful in ideas of how to use your zucchini!!
A very interesting variation to zuchinni….ideas I have never tried myself before. Thank you for sharing!
You’re welcome!! I am glad you liked them!!
How uniquely yummy!
Thank you very much!
My mouth is watering! I’ve been using the same zucchini recipe lately and with the abundance of zucchinis around here, seeing your recipes makes me excited to cook something new! Beautiful presentation!
Thank you! I find vegetablas – in this case zucchini – the most versatile ingredient there is!!!
Agreed! I’ve been using zucchinis sliced thin to act like noodles and that’s been a lot of tasty fun. 🙂
Wow! That is such a good idea and healthier option to pasta, specially if you are cutting down on carbs!
Beautiful post! You’ve made the common zucchini into a beautiful work of art. I love zucchini but have never had it any of these ways. I am really interested to try the zucchini cream..Looks delicious! Thanks for the recipes!
You are welcome!! Thank you for your nice comment!! Indeed, with the simplicity of zucchini, one cna come up with endless ideas for cooking!
this looks absolutely delicious!!
http://www.tipinterior.wordpress.com
xx
cheers
Thank you very much!! I am glad you liked it!
Loved it. I’ll definately be cooking more zucchini now…mmm. Wonderful!
Thank you!!! Well it’s zucchini time!!!
YUMMY! i love zucchini and always run out of ways to use it! my mom made me zucchini spaghetti last week but this is above and beyond! love it!!
if you can do you mind stopping by my blog, its really new and id love your feedback 🙂 just posted a healthy mug brownie recipe btw 🙂
Thanks so much and great posts!
Oh!!! I love zucchini with spaghetti (typical dish of Southern Italy) and I usually make it at home!! My husband loves it!!!
Beautiful presentation! YUM! 🙂
Thank you cery much and thanks for stopping by!!
The food are really special. I am learning too.
Your photos are really beautiful.
Thank you!!! You are very kind!
Just added zucchini to my grocery list, thanks!
Thank you!!! Don’t forget the blossoms :)!
Looks Great! A little Hot Sauce and it would be perfect!
Good idea!!! I’ll give it a try!!! Thanks!
YUM
Yes Yummy Yummy!!
Great blog. Wonderful plating. Very creative. Definitely want to try these out!
Thank you for all your compliments!! 🙂
Reblogged this on Tilemasterandme.
Thanks for rebbloging!! I am honored!
pleasure. Always reblog the best posts I find.:)
What a beautiful display. Loved it.
Thank you very much!!!
Reblogged this on I Say Organic and commented:
Wondering what you can do with zucchini? This amazing blogpost offers lots of idea!
Thank you for rebbloging it!!!..I’ll check your blog out!!
the recipes look amazing, can’t wait to try them!
Thanks!!! 🙂
wow what an amazing plate of food! So visual and it all looks delicious. Great what you can do with one simple vegetable 🙂
Thank you!! You said it!! The simpler the ingredient, the more creative one gets!!!
I love the recipes and the photographs are stunning!
Congratulations on making it to freshly pressed, well deserved.
Kind thoughts
Kate
Thank you Kate!!! That is very kind of you! It is so amazing and I never ever thought I’d make it to Freshly Pressed! Thanks for stopping by!
oooh!! nom nom nom… looks yummy!
Thank you!!! I am glad you enjoyed it!
zucchini recipe is one of the taste I enjoyed very well. Thanks for sharing this recipe.
Thank you for the compliment and for stopping by!
You are right – it sounds filling without being too heavy. I think I’ll even give ricotta a try again. I don’t care for it in cannoli or lasagna, but those zucchini rolls look like they are worth the risk!
Even though Ricotta cheese is a light cheese, in lasagna or cannoli cn be overwelming. Adding it to zucchini is a lighter as tastier alternative!!
I was the only person at our house that didn’t like cannoli and they thought I was weird, but I didn’t like the candied fruit in it either. But I will try it with the zucchini. Who knows? I’m older now and that picture sure made it all look so good!
Cannoli is a very sweet dessert, and that sometimes can be overwhelming, so thre nothing wrong to not like them! Personally I don,t like candied fruit either! If you ever try this recipe with zucchini, let me know! That sounds interesting!
Wow, stunning photos!
Thank you!!
amazing work! Truly works of art I have never seen before! Thank you for sharing
Thank you for your beautiful compliments!! I really appreciate them!
Zucchini is growing rampant in New England US this year and well every year and it’s probably one of the harvests that people given away because they run out of ways to use it. These are gorgeous, and I will repost the blog on my blog though I fear it means no one will give me their zucchini any more…oh the things I do for my blog! Thanks for this great article!
I am glad you came up with this comment!! It may sound weird but some great produce gets thrown down the drain because people do not know how to make the most of it. I find zucchini one of the most versatile ingredients for cooking. I learned this in Italy, where people eat a lot of vegetables since it is part of their wise Mediterranean diet! Thanks for rebbloging!!!
Reblogged this on Brain4rent's Blog and commented:
Stop – before giving away that zucchini you’ve grown but think you’ll never eat…check out these amazing recipes
Thanks for rebbloging my post!
It looks all really yummy and well presented!
Thank you! I am glad you appreciated the plating!
Lovely ideas! And beautiful too!
Thank you! I hope these are inspiring for you!
YUM YUM….
Thank you!:)
amazing! Thanks for sharing. Have you ever tried to fry the flowers or to fill them in with mozzarella cheese and anchovys (some people use ham instead of fish – I rather prefer it too)
Hi! Fried zucchini blossoms stuffed with anchovies and mozzarella cheese are very common in Roman pizzerias. I love them but I have never tried them! Maybe my next recipe?
ooooh man. i am so happy this exists. i am obsessed with zucchini!!! literally obsessed. i made zucchini tots (bite sized savoury muffin looking things made with zucchini breadcrumbs and cheese) as well as zucchini boats (scooped out zucchini halves filled with ground chicken, marinara and cheese). (i also clearly have an affinity for cheese) – i will definitely be making those zucchini/ricotta delicious looking roll type things omg i am so excited haah! thanks for sharing! x
Wow! You are really zucchini-minded! Your recipes sound great and I am very happy you really enjoyed my post!
Wonderful recipes! We love zucchine and grow them so we have plenty of both the zucchini and the flowers!!
You are so lucky you grow our own! I am glad you liked my recipes! Thanks!
Love Zuchinni, and your dished look gorgeous and tasty. Wil try them for sure!
Thank you! I am glad you will try them!
Everything looks delicious! If only I could have dairy products, but you have inspired me to try thinking out of the box for dinner ideas:)
Hi! If you cannot eat dairy products, you can use soy products such as tofu. You can also replace cheese with white beans such as Cannellini beans!
Wow! Thanks. Will definitely have to try that. All of your food looks so great and I want to try these recipes on my family.
You are welcome! Contact me if you have doubts or need clarifications regarding my recipes.
I will! Thanks a bunch:)
Too beautiful to eat. I have such wonderful memories of the fiori di zucca when we traveled to Rome in the summer!
That was exact the same comment my husband made when he was about to it them! Fiori di zucca are very typical of Roman cuisine and I love them too!
I love your photography, your food presentation is fantastic, and the recipes sound great too. What a winning post.
Thank you for all the beautiful compliments! You a very kind!
All three recipes look delicious! The photographs are beautiful as well.
Thank you very much! And thanks for stoping by!
Absolutely lovely to look at and I’m sure that all three taste delicious. It would be hard to decide which to taste first. I’m having problems with your posts showing up on the reader. I’m going to refollow to see if that helps.
Thank you Karen! I am g,ad you liked them! I am sorry to hear that your are having problems seeing my posts! I hope you work this tech thing out!
I will have to pass these recipes over to my wife. She loves trying different stuff in the kitchen. Like you sometimes we prepare vegetables as a side dish or as a main course. While meat is all good, there are times when you need to give it a break.
Great Post.
Thank you! I agree with you! I love meat but sometimes you need to try out different things out! Ipgoing vegetarian sometimes does not harm at all!
going to try some tonight, also heard of a really good soup that I am waiting on the recipe for
Good! Let me know how it goes!
good stuff! still waiting for the soup recipe, if it is good I will share with you
Wow delicious! Zucchini is such a refreshing vegetable and you made so many lovely variations on it.
Thank you! This is the time to profit from zucchini since it is a delicious seasonal product!
It looks so delicious!
Thank you and thanks for stoping by!
YUM! And I picked up zucchini from the farmers market this weekend! Just need to pick up some riccotta and I am set!
Hi there! I am glad you are trying my recipe out! Thanks for stoping by!
Reblogged this on What's For Dinner? and commented:
New ways to use zucchini!!
Gorgeous plate of food. I love the colour of your zucchini flowers. My flowers always grew much paler. Every now and then I too like to make artwork out of my food with wild colours and composition. We eat with our eyes. Oh and congrats on being Freshly Pressed!
Hi there! Thank you for your kind comments! I think that food enters through our eyes so if you plate it and make it colorful, you will amuse whoever eats your food. It is also important to use simple high quality fresh ingredients – the key to a great dish. Also, Great food does not have to be expensive: with some seasonal veggies, fresh cheese (you may want to use fresh local cheese I stead of ricotta), and some herbs, you can create an array of wonderful dishes – at a low cost!
it looks really good 🙂
Thank you! Thanks for stopping by!
I am pleased to tell you that you have been nominated by little old me for the Lovely Blog Award. You can pick up your Award and see the rules for the Award at http://joyoftraveling.wordpress.com/2012/08/14/touched-honoured-one-lovely-blog-award/ . Congratulations!!
Thank you! I am truly honored! I am definitely going to mention it on my next post!
Thanks for all the lovely foodie thoughts Ambrosiana- you inspire many recipes of mine! 🙂
I’m so impressed with the photos and would love to taste the zucchini! Lovely food.
Thank you for your nice compliments!i am glad you liked my recipes!
Great dish! It looks so appetising that I feel like zucchini right now.
Than k you! I am glad to have inspired you to have zucchini
vraiment très belle réalisation et variation sur la courgette !
merci beaucoup!
Interesting!
Thanks!
I can’t even decide which one I like more, they are all amazing and the plating is something you would get at a 5 star restaurant
Congratulations on being freshly pressed 🙂
Thank you, thank you, thank you Sawsan! Coming from you it is a great compliment!
Beautiful, pictures and recipes! I love the idea of the zucchini cream.
You have a beautiful blog too!
Thank you very much! And thanks for stopping by!
Are you kidding me!? This is absolutely out of this world! It’s not all that often that prepared food can take my breath away, but Ambrosiana, you’ve just done that very thing! Really exquisite…recipe, plating, photography.
Wow spree! You are so kind and very sweet! Thank you for this lovely comment!
Reblogged this on Hi From Down Under.
Thank you for reblogging my post!