Zucchini

All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.

ZUCCHINI AND TURNIPS SALAD

INGREDIENTS: 2 zucchini, 2 turnips (herbs), 1 jar of plain yogurt, some mint leaves, chives, extra virgin olive oil, salt.

PROCEDURE: Cut a zucchini and a turnip into rings, grate (with the medium blade of the grater) the other zucchini and the other turnip. Make the dressing sauce: mix the chopped mint and onion, salt and oil with the yogurt, leave in the fridge for half an hour and season the vegetables when serving them.







ZUCCHINI AND BASIL SAUCE

INGREDIENTS: 3 zucchini, 1 onion, 2 tablespoons olive oil, some basil leaves, salt

PROCEDURE: Cut the zucchini into pieces and slice the onion, put everything in a pan with half a glass of cold water. Cook 20/30 minutes over medium heat. Turn off the heat and add the oil, salt and shredded basil. Blend everything together to get the sauce. With this sauce you can season pasta or any cereal at the moment. If you want to keep the sauce: pot in clean glass jars and sterilize by placing in cold water and boiling for 30 minutes. Remove the jars when the water has become cold.

BARLEY WITH ZUCCHINI FLOWERS

INGREDIENTS: 200 g barley, 1/2 liter of water, 4 zucchini with flowers (alternatively 4 zucchini and a few zucchini flowers), 1 clove of garlic (or 1/2 onion), 2 tablespoons olive oil, salt, parmesan and chilli to taste.

PROCEDURE: Wash the barley and boil it with 1/2 liter of cold water, keep the heat to low, add a little salt. The barley will be cooked when it has consumed the water (30 minutes). Sauté the zucchini sliced with oil, the flowers in strips and
the garlic in small slices. Season the barley by adding Parmesan and chilli to taste.
TO SERVE IT IN THE ROUND ZUCCHINI: boil the water with a little salt, dip the zucchini emptied of the pulp, remove after 5 minutes, and fill them with the prepared cereals.


BAKED ZUCCHINI TRAY

INGREDIENTS: gr. 500 zucchini, gr. 500 potatoes, a bunch of sage and rosemary, a clove of garlic, salt, 4 tablespoons extra olive oil.

PROCEDURE: Grease a baking sheet with a little oil, form the first layer by slicing the zucchini, sprinkle with chopped rosemary and sage salt and garlic slices. Drizzle with a little oil. Proceed with the second layer by slicing the potatoes, sprinkle with salt, rosemary and chopped sage. Continue until the last layer formed by zucchini seasoned with oil, sage, rosemary, garlic and salt. Bake at 180 degrees for 30 minutes with a covered tray.





ZUCCHINI MEATBALLS
see the photo recipe below!