Dish

Zucchine alla poverella

Poor woman's zucchini

Zucchine alla poverella is a dish that is perfect for summer when zucchini is in season. The dish is made by sautéing sliced zucchini in olive oil with garlic until the zucchini is tender and slightly browned. The dish is then seasoned with salt and pepper and served with a sprinkle of fresh parsley. The dish is typically served as a side dish or as a light lunch with some crusty bread.

European cuisine› Mediterranean cuisine› Italian cuisine

Vegetarian Dish› Vegan Dish

Origins and history

Zucchine alla poverella is a traditional dish from the region of Campania in southern Italy. The dish was originally made by the poor peasants who had access to only a few simple ingredients.

Dietary considerations

Vegan, vegetarian, gluten-free

Variations

There are many variations of zucchine alla poverella, some of which include the addition of tomatoes or onions. Some recipes also call for the use of different herbs such as basil or oregano.

Presentation and garnishing

The dish can be garnished with a sprinkle of Parmesan cheese or a drizzle of balsamic vinegar. To make the dish more filling, you can add some pasta or rice to the dish.