La Bella Ro

Zucchini Alla Sorrentina

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

  • Zucchini 1 lb (400 g)
  • Basil 10 leaves
  • Extra virgin olive oil to taste
  • Black pepper to taste
  • Grana Padano PDO cheese 1 ½ tbsp (10 g) - grated
  • Cherry tomatoes 0.5 lb (200 g)
  • Garlic 2 cloves
  • Fine salt to taste
  • Fior di latte mozzarella cheese ½ cup (125 g)

Preparation

Zucchini: in spring and summer we like them in all sauces! Nowadays they meet a incredible classic of Campania cooking, the gnocchi alla sorrentina, usually how the zucchini alla sorrentina are born! A delightful side dish, with all the flavors of the Mediterranean, streamlined and appetizing, ideal for your summer menus. It isn’t the primary time that we have proposed this reinterpretation of Sorrento: we have proposed Sorrento pasta, chicken strips and indeed angle filets, all wrapped and flavored by this tricolor blend: tomatoes, mozzarella and basil! Few and straightforward fixings that make the contrast for their interesting and ageless taste!

To prepare zucchini alla sorrentina, cut the mozzarella into 1 cm cubes

  1. and let it drain just long enough to prepare the rest of the ingredients. Peel and cut and slice the courgettes
  2. Pour a drizzle of oil and two cloves of garlic into the pan (reduce to taste)
  3. allow to flavor.Pour the zucchini into the pan
  4. and cook for about 8-10 minutes. Halfway through cooking, remove the garlic cloves 
  5. Once ready, remove them from the pan and set aside
  6. Wash and cut the cherry tomatoes in half
  7. In the same pan in which you cooked the zucchini pour the cherry tomatoes
  8. Season with half the basil

  9. salt and pepper.Cook for about 5 minutes over low heat

  10. Now take the pan (the one shown is for 2 people, you can use two), oil the bottom
  11. and spread a layer of zucchini, salt
  12. and pepper.Pour in the cherry tomatoes, more chopped basil and a part of the diced mozzarella
  13. Continue with the layers until all the ingredients are used up
  14. Finally spread the cheese
  15. On the surface and bake in a preheated oven at maximum temperature for 8-10 minutes in grill mode
  16. Serve the zucchini alla sorrentina hot
  17. or even lukewarm.

Storage

Zucchini alla sorrentina can be kept in the fridge for 1-2 days. Freezing is not recommended.

Tips

For this recipe you can also use light zucchini, with a more delicate flavor and less watery pulp.

Alternatively, you can also use darker or round zucchini.

You can cut the zucchini into slices or into cubes if you prefer!

For a prettier presentation, you can opt for single-portion cocotte instead of a single pan.

Replace the Grana Padano PDO with Pecorino for a stronger flavor.

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