Mary Ann's Blog

Romanesco Zucchini With Onion and Olives

How many ways can you cook zucchini? I am always looking for new ones. One of my favorite types that I grow in the Ciao Italia garden is Romaneso, deep green with lime green stripes. It is firm and has a nice nutty taste. It holds its shape in cooking and is even delicious raw!

I do everything with it from stir fry to making a sauce for pasta, but I love it as a side veggie too with cherry tomatoes, olives and onions. Here is an easy recipe. I sometimes add mozzarella cheese at the end and let it melt all over.

You can buy romanesco zucchini seeds from Franchi.

whole zucchini on a platter

Zucchini With Onion and Olives

Serves 4

2 tablespoons light Filippo  Berio olive oil
2 small zucchini, trimmed cut in half lengthwise, then into half again and quartered.
1 medium onion, diced
6 or 7 whole black cured olives, sliced
1/2 cup cherry tomatoes cut in half
Salt and pepper to taste

Heat the olive oil in a medium saute' pan over medium heat. Add the zucchini and onions and cook until the zucchini begin to take on a little color. Do not overcook it or it will be mushy. Add the olives and cherry tomatoes and cook a couple of minutes longer. Season with salt and pepper.

sauteed zucchini on a plate


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!