Zucchini with parsley a la Vero_Closca

Zucchini with Parsley a la Vero_Closca

This simple and delicious recipe for zucchini with parsley was inspired by Vero_Closca, a true master of the culinary arts. Zucchini is a versatile ingredient, full of nutritional benefits and perfect for any meal. Whether you are preparing for a light dinner or want to add a burst of flavor to a main dish, these zucchinis are the ideal choice.

Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings: 4

Ingredients
- 2 young zucchinis
- 4-5 cloves of garlic
- 1 bunch of fresh green parsley
- 3-4 tablespoons of extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- Fresh lemon juice (about 1-2 tablespoons)

The History of Zucchini
Zucchini, a member of the gourd family, is used in kitchens around the world. It has been cultivated for thousands of years and is praised not only for its delicate taste but also for its nutritional value. Rich in vitamins and minerals, zucchini can be consumed in numerous ways: boiled, baked, fried, or even raw in salads. In this recipe, the zucchini will reveal its natural flavor, enhanced by garlic and parsley.

Step-by-step preparation

1. Preparing the zucchini
Start by washing the zucchinis well under a stream of cold water. Make sure to remove any impurities, as their skin is edible and full of nutrients. Trim the ends of the zucchinis and cut them into uniform cubes, about 1-2 cm. This will allow for even and quick cooking.

2. Sauté the zucchini
In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the zucchini cubes. Sauté them for 5-7 minutes, stirring frequently. The zucchinis should become slightly browned and maintain their crunchy texture.

3. Add the garlic
Once the zucchinis have taken on a pleasant color, crush the garlic cloves with the flat side of a knife and add them to the skillet. Season with salt and pepper to taste. Let everything cook for 2-3 minutes until the garlic becomes aromatic, but be careful not to burn it, as it will become bitter.

4. Finishing the dish
Once the zucchinis are ready, remove them from the skillet and transfer them to a serving platter. Generously drizzle with fresh lemon juice to add a note of freshness. Season with finely chopped green parsley, which will bring an extra splash of color and flavor to the dish.

5. Serving
These zucchini with parsley are delicious both warm and at room temperature. You can serve them as a side dish alongside meats, fish, or even as a light main course, accompanied by a fresh salad.

Practical tips
- Choose young zucchinis, as they have a finer texture and sweeter taste.
- You can experiment with different herbs, such as dill or basil, to vary the flavors.
- Substitute olive oil with butter for a richer taste, but keep in mind that it will add extra calories.
- If you want to add a spicy note, you can add some finely chopped chili pepper during cooking.

Frequently asked questions
1. Can I use frozen zucchini?
While it's recommended to use fresh zucchini for the best texture, you can also use frozen zucchini. Make sure to thaw them well and dry them before cooking.

2. What other vegetables can I add?
Zucchini pairs perfectly with carrots, bell peppers, or mushrooms. By adding other vegetables, you can create a more complex and colorful dish.

3. What are the nutritional benefits of zucchini?
Zucchini is low in calories and rich in vitamins (A, C, K) and minerals (potassium, manganese). It also contains antioxidants that contribute to overall health.

Perfect pairings
These zucchini with parsley pair wonderfully with a glass of dry white wine or fresh lemonade, giving you a meal full of freshness. You can also serve this dish with a portion of rice or quinoa to create a healthy and balanced meal.

Now that you have all the necessary information, all that's left is to get cooking! Zucchini with parsley a la Vero_Closca is a simple yet impressive choice that will bring a touch of joy to your table. Enjoy your meal!