Ingredients with Measurements:
- 2 lbs zucchini, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup white wine
- 1/2 cup water
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the zucchini and sauté for another 5 minutes.
4. Add the diced tomatoes, white wine, water, salt, black pepper, and red pepper flakes. Stir to combine.
5. Bring the mixture to a simmer and cook for 20-25 minutes, or until the zucchini is tender.
6. Stir in the chopped parsley, basil, and mint.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Instead of white wine, you can use chicken or vegetable broth.
- You can use canned or fresh tomatoes.
Variations:
- Add sliced bell peppers or eggplant to the stew.
- Use different herbs, such as oregano or thyme.
- Add cooked chickpeas or white beans for extra protein.
Tips and tricks:
- Be sure to slice the zucchini evenly so that it cooks evenly.
- Don't overcook the zucchini or it will become mushy.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with crusty bread and a glass of white wine.
Suggested side dishes:
- Grilled or roasted vegetables, such as asparagus or bell peppers.
Troubleshooting advice:
- If the stew is too watery, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the zucchini is cooked through before serving.
Food history:
- Buridda di Zucchine is a traditional Italian dish from Liguria, a region in northern Italy.
Flavor profiles:
- Savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve as a main dish or as a side dish with grilled or roasted meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian