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Hot and Spicy Zucchini Coins

Zucchini all'Arrabiata


Test your taste buds with tender, small-size zucchini coins sautéed in olive oil and mixed with just a teaspoon of hot red pepper paste.  A hot and spicy, perfect side dish that can go with anything.








2 tablespoons Filippo Berio Extra Virgin Olive Oil

4 small zucchini, ends trimmed and cut into 1/4-inch round coins

1 teaspoon hot red pepper paste* or 1 teaspoon dried hot red pepper flakes

2 tablespoons minced parsley

2 tablespoons grated Pecorino cheese

1/2 teaspoon coarse sea salt




Heat the olive oil over medium-high heat in a medium-size sauté pan and, when the oil begins to shimmer, add the zucchini and stir a few times.  Cover the pan, lower the heat to simmer, and cook for 3 to 4 minutes, or just until the zucchini begins to brown.


Stir in the pepper paste or pepper flakes and cook 2 to 3 minutes longer, just until the zucchini is tender.  Stir in the cheese and parsley.  Sprinkle with the coarse salt and serve hot.


*Our recipe for Hot Red Pepper Pesto is posted on our Recipes Page.


This recipe is from Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito.




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