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You are here: Home / Archives for zucchini

ZUCCHINE ALLA SCAPECE – Italian fried zucchini marinated in vinegar

03/07/2019 by Filippo Trapella 4 Comments

Zucchine alla Scapece derives from one of the most ancient food preservation techniques: the Escabeche. This delicious side dish is a classic of the Neapolitan cuisine. The zucchini are previously fried, then marinated into a mixture of garlic, vinegar, and fresh mint. Here the recipe and the history!

ZUCCHINE ALLA SCAPECE - Italian fried zucchini marinated in vinegar

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Filed Under: Appetizers, Food Story, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Sides, Vegan, Vegetarian Tagged With: appetizer, fried, gluten-fre, italian, marinade, mint, Neapolitan, plaeo, scapece, side, side dish, vegan, vegetarian, vinegar, zucchini, zuccine

YELLOW LENTILS RICE BOWL with grilled zucchini and fresh mint

07/05/2017 by Filippo Trapella 2 Comments

This yellow lentils rice bowl is a healthy alternative for lunch at home or work! Lentils are rich in fiber, and minerals, and vitamins. Today, I paired the lentils with the fresh taste of grilled zucchini seasoned with olive oil and mint. A couple of tablespoons of Basmati rice cooked with Pilaf method finish the yellow lentils rice bowl: a vegan boost of energy for your body!YELLOW LENTILS RICE BOWL with grilled zucchini and fresh mint

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Filed Under: Entrées, Gluten Free, Paleo, Pasta, Rice & Co., Recipes, Vegan, Vegetarian Tagged With: basmati, bowl, garlic, healthy, lentils, mint, rice, vegan, vegetarian, zucchini

STUFFED ZUCCHINI BOATS with pork ragù and mashed potatoes

04/17/2017 by Filippo Trapella Leave a Comment

Stuffed zucchini boats is a delicious and merry recipe, perfect as appetizer or entrée! They can be stuffed with various filling either vegetarian or with meat or fish: today I decided to fill my zucchini a tasty pork ragù combined with mashed potatoes and Pecorino Romano cheese!

STUFFED ZUCCHINI BOATS with pork ragù and mashed potatoes

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Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Recipes Tagged With: appetizer, cheese, entree, filling, italian, mashed potatoes, mint, pecorino, pork, pork ragù, potatoes, stuffed zucchini, zucchini, zucchini boats

ROASTED MIXED VEGETABLES with provencal herbs and cheese

08/26/2016 by Filippo Trapella Leave a Comment

Today roasted mixed vegetables! This recipe is great all year long, but I like serve it aside grilled meat or egg frittata in my garden enjoying a summer dinner with my friends. At this time, I choose my preferred vegetables and cheese, but it’s possible change ingredients as you prefer. Provencal herbs give a particular taste at this roasted mixed vegetables, I love them so much!

ROASTED MIXED VEGETABLES with provencal herbs and cheese

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Filed Under: Appetizers, Gluten Free, Recipes, Sides, Vegetarian Tagged With: baked, baking, cherry, eggplant, french, healthy, mozzarella, pepper, ratatouille, scamorza, shallots, smoked, smoked mozzarella, summer, summer squash, tomatoes, vegetables, vegetarian, zucchini

ITALIAN PAN FRIED ZUCCHINI with cheese and garlic

08/14/2016 by Filippo Trapella 2 Comments

Pan fried zucchini is an easy recipe, great aside eggs or meats. I love sear zucchini before cooking them slowly along with garlic and Parmigiano Reggiano cheese. A sprinkle of black pepper and minced Italian parsley complete this tasty recipe. Delicious just cooked, but great reheated as well!

ITALIAN PAN FRIED ZUCCHINI with cheese and garlic

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Filed Under: Faster Than 45 Mins, Gluten Free, My Authentic Italian Recipes, Recipes, Sides, Vegetarian Tagged With: ear, garlic, italian, pan, pan fried, parsley, recipe, seared, vegetarian, zucchine, zucchini

VEGETARIAN CARBONARA with zucchini

06/01/2016 by Filippo Trapella Leave a Comment

Today vegetarian Carbonara! I love traditional Carbonara, but sometimes I opt for a more light and healthy version. Zucchini pair greatly with eggs and Pecorino Romano cheese. Grated lemon skin give a tasty touch of freshness. Zucchini have to be chopped big enough to be cooked until golden brown but not mushy. The main question is: creamy or not creamy? For Italian people there is an only question: creamy. If the yolks coagulate, for us sounds like a disaster! For this reason I suggest to use only trusted, super fresh eggs, or pasteurized.

VEGETARIAN CARBONARA with zucchini and fresh parsley

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Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: carbonara, cheese, fast, freshness, healthy, italian, italy, lemon, parsey, pecorino, quick, Romano, saute, vegetarian, zucchini

FARRO SALAD with roasted vegetables and feta

04/05/2016 by Filippo Trapella Leave a Comment

A farro salad is a great way to say hallo at the warm season! This healthy recipe is perfect to be prepared a little in advance. Bell peppers and zucchini squash pair greatly with the taste of farro, but if you prefer, it’s possible  utilize other vegetables.

FARRO SALAD with roasted vegetables and feta

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Filed Under: Appetizers, Gluten Free, My Authentic Italian Recipes, Recipes, Salads, Vegetarian Tagged With: appetizer, cooking, farro, health, healthy, italian, italy, pepper, recipe, salad, shallots, spring, squash, vegetarian, zucchini

STUFFED SUMMER SQUASH with cauliflower dip and crispy bacon

07/14/2015 by Filippo Trapella Leave a Comment

Stuffed summer squash with cauliflower dip and crispy baconA few days ago, two nice sisters were guests at the Columbus Italian supper club. The dinner was a success, and my two new friends gave me a basket of summer squash, grown in their garden. The next day, I create a recipe that would emphasize  the genuine taste of these wonderful vegetables. I decided to cook stuffed summer squash  with a soft and delicate cauliflower dip. To add a crispy note and flavorful, I mixed the dip bacon flakes, Parmigiano Reggiano cheese and a sprinkle of black pepper. The result was surprising. A summer dish, tasty and rich in vitamins!
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Filed Under: Entrées, Gluten Free, Recipes Tagged With: american, bacon, filling, italian, recipe, scoop, squash, stuffed, summer, yellow, zucchini

COUSCOUS “ALLA CARBONARA” with diced zucchini and fried eggs

04/11/2015 by Filippo Trapella Leave a Comment

The “carbonara” is a very popular recipe in Italy: Spaghetti or rigatoni seasoned with a soft egg cream thickened by the heat of the pasta, and diced fried bacon or guanciale. Yesterday, I “orientalise” the carbonara, preparing a couscous with the same egg cream, flavored with delicious diced zucchini. The result was excellent, here’s the recipe!

coucous egg zucchini… read more! …

Filed Under: Entrées, Faster Than 45 Mins, Recipes, Vegetarian Tagged With: carbonara, Couscous, couscous recipe, curry, fried zucchini, zucchini

EGGPLANT PESTO CASERECCE with mint and zucchini chuncks

11/09/2014 by Filippo Trapella 1 Comment

eggplant pesto caserecceThe most famous Italian pesto is “Pesto Genovese” (basil, garlic, cheese, pine nuts and olive oil): Its goodness lies in its simplicity! But Pesto Genovese is not the only option. In Sicily, for instance, pesto is prepared with tomatoes, cottage cheese and almonds. Today I propose you a rich but healthy pesto version with eggplant and mint. Eggplants are baked in the oven with no added fat. The mint leaves are crushed with garlic and blended with the eggplant pulp. The Tuscan pecorino adds flavor and a pinch of Italian tradition. Finally, the zucchini cut into chunks are a tasty surprise in the sauce. You can prepare the eggplant pesto also a day or two in advance, in order to have a quick and super-tasty dish ready to serve. For the pasta, I suggest caserecce, a typical south Italian specialty whose shape is perfect to hold the sauce!

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Filed Under: My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: caserecce, cheese, eggplant pesto recipe, italian cheese, italian cuisine, italian food, italian sauce, mint, mint recipe, pasta, pecorino, pesto, pesto recipe, tuscan, tuscan cheese, tuscan pecorino, zucchini

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