Best 2 Zucchini Romano Recipes

Zucchini Romano, also known as Italian zucchini or summer squash, is a versatile and delicious vegetable that can be prepared in a variety of ways. It has a mild, slightly sweet flavor and a tender texture that makes it a popular ingredient in many cuisines. This article offers a collection of delectable Zucchini Romano recipes that showcase its versatility and unique flavor profile.

From classic Italian dishes like Zucchini Romano Fritters and Zucchini Romano Pasta to creative and modern preparations such as Zucchini Romano and Goat Cheese Salad and Zucchini Romano and Corn Chowder, this article has something for every taste. The recipes range in difficulty from simple and quick to more elaborate and time-consuming, ensuring that both novice and experienced cooks can find something to enjoy.

Whether you're looking for a quick and easy side dish, a hearty main course, or a refreshing salad, this article has you covered. With detailed instructions, helpful tips, and stunning photos, these recipes will guide you through the process of creating delicious and memorable Zucchini Romano dishes that will impress your family and friends. So, gather your ingredients, prepare your kitchen, and get ready to explore the culinary delights of Zucchini Romano!

Check out the recipes below so you can choose the best recipe for yourself!

FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO

Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano image

Categories Cheese Herb Nut Pasta Vegetable Dinner Parmesan Walnut Zucchini Summer Noodle Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 1/2 pounds small zucchini, untrimmed
1 teaspoon fleur de sel or coarse kosher salt
2 garlic cloves, pressed
2 anchovy fillets, minced (about 1 tablespoon)
1/2 teaspoon (scant) dried crushed red pepper
1 pound fettuccine
1/3 cup extra-virgin olive oil plus additional for serving
3/4 cup walnuts, toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese, divided
1/2 cup (packed) thinly sliced fresh basil
1/4 cup (packed) chopped fresh mint
Fresh zucchini flowers, thinly sliced (optional)

Steps:

Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.

ZUCCHINI ROMANO

Zucchini Romano image

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

5 medium zucchini or yellow summer squash, sliced 1/4-inch thick
1-1/3 cups (2.8 ounces) French's® Original or Cheddar French Fried Onions
2/3 cup shredded Parmesan cheese
1/8 teaspoon ground nutmeg
2 tablespoons butter, melted

Steps:

Place zucchini in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes or until tender. Drain well., Meanwhile, on a microwave-safe plate, heat onions for 45 seconds. Cool. Place onions, cheese and nutmeg in a resealable plastic bag. Crush onions with hands or rolling pin., In a serving bowl, layer 1/3 zucchini with 1/3 onion mixture. Drizzle with 1/3 the butter. Repeat layers twice.

Nutrition Facts :

Tips for Cooking Zucchini Romano:

Choose the right zucchini: Look for firm, unblemished zucchini with deep green skin.
Wash the zucchini thoroughly: Scrub the zucchini with a vegetable brush to remove any dirt or debris.
Trim the ends of the zucchini: Cut off the stem and blossom ends of the zucchini.
Slice the zucchini: Cut the zucchini into rounds, slices, or cubes, depending on the recipe.
Cook the zucchini: Zucchini can be cooked in a variety of ways, including sautéing, roasting, grilling, and frying.
Season the zucchini: Zucchini has a mild flavor, so it can be seasoned with a variety of herbs and spices.
Serve the zucchini: Zucchini can be served as a side dish, main course, or appetizer.

Conclusion:

Zucchini romano is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins, minerals, and fiber. With its mild flavor and many health benefits, zucchini romano is a great addition to any diet.