Southern Style Zucchini

Ingredients

In this adaptation, the original Italian dish, Zucchine alla poverella, is transformed into a Southern American delight. The traditional Italian flavors are replaced with the bold and robust flavors of Southern American cuisine. The addition of onions, bell peppers, and aromatic spices gives the dish a distinct Southern twist, making it a unique and flavorful experience. We alse have the original recipe for Zucchine alla poverella, so you can check it out.

• 4 medium zucchini, sliced into rounds 4 medium zucchini, sliced into rounds
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and bell peppers to the skillet and sauté until they become soft and translucent.
3. 3.
   Add the minced garlic and sauté for another minute until fragrant.
4. 4.
   Add the zucchini rounds to the skillet and season with paprika, cayenne pepper, dried thyme, salt, and pepper.
5. 5.
   Stir well to coat the zucchini with the spices and cook for about 8-10 minutes, or until the zucchini is tender yet still slightly crisp.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve hot as a side dish or as a main course with crusty bread.

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchini into evenly sized rounds to ensure even cooking.
• Bell pepper — Choose a bell pepper that is firm and vibrant in color for the best flavor.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.
• Paprika — Use a good quality paprika for a smoky and slightly sweet flavor.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper.
• Add a squeeze of lemon juice before serving for a refreshing twist.
• Serve the zucchini over a bed of cooked quinoa or rice for a more substantial meal.
• Experiment with different herbs and spices to customize the flavor to your liking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Southern Style Zucchini is best served hot as a side dish alongside grilled meats or as a main course with crusty bread. It pairs well with a dollop of sour cream or a sprinkle of grated cheese for added richness.

Presentation advice

Arrange the zucchini rounds in a circular pattern on a serving platter and garnish with fresh parsley. The vibrant colors of the zucchini, onions, and bell peppers will create an appealing visual display.