Late in July, my garden will
be overflowing with
zucchini, so it is fitting to
prepare a menu featuring
fresh zucchini. We will
make frittelle with zucchini
blossoms stuffed with
mozzarella and coated in
a batter and fried, pasta
tossed with zucchini and
ricotta salata, a
parmigiana made with
zucchini and a side dish of
zucchini marinated with
vinegar and mint. Even for
dessert we will use our
abundance of zucchini in a
wonderful chocolate cake
made with fresh zucchini.
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Frittele di fiori di zucchine
(Zucchini blossoms fried in an egg batter)
Pasta con Zucchine e Ricotta Salata
(Pasta tossed with zucchini and ricotta salata)
Parmigiana di zucchine
(Slices of zucchini layered with tomato sauce,
mozzarella and parmigiano baked)
Zucchine alla scapece
(Zucchini fried and marinated with oil, vinegar,
mint and hot peppers)
Torta di Zucchine
(Zucchini chocolate cake)
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