Two Delicious Zucchini Recipes
Salmon is by far my favorite food. The problem is, in my family it is not very popular so I don’t have many chances to eat it. But when I do it’s always memorable. This zucchini and salmon linguine is a great pasta dish with salmon and zucchini.
In Italy it would be a typical summer dish. Here you have the recipe for four people.
Ingredients:
350gr (12 oz) linguine pasta
300gr (10½ oz) fresh salmon fillet, diced
Zest of one lemon
3 tbsp extra virgin olive oil
1 scallion, chopped
Chives, finely chopped
Salt and freshly ground black pepper
300gr (10½ oz) zucchini, diced
Heat the olive oil in a frying pan and add the scallion, sauté for a couple of minutes then add the zucchini. Add a ladle of water and let it simmer for ten minutes. When the water has evaporated, add the salmon and cook for five minutes. Season with salt and freshly ground black pepper.
Cook the linguine in abundant salted water according to the packet instructions. Drain the pasta and pour it directly in the frying pan. Stir on a medium heat for one minute and serve hot. Garnish with lemon zest and chives.
Stewed zucchini
This one is a quick and easy dish, a great side dish for roasted chicken.
Ingredients for four people:
800gr (1¾ lb) zucchini, diced
½ onion, chopped
1 large ripe tomato
6 basil leaf
Extra virgin olive oil
Dip the tomato in boiling water for thirty seconds. Let it cool for one minute, peel it, cut it in half and get rid of the seeds, then chop it.
Sauté the onion in a pan with 4 tablespoons of oil then add the zucchini. When they start to be tender, add salt and the chopped tomato. Cook for some more minutes, but the zucchini will have to be still firm. Add the basil and serve.
Here are two extra Italian zucchini recipes: another zucchini pasta, but this time with prawns, and stuffed zucchini.
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