Zucchini has a long history in southern Italy and is a staple in Sicily from summer into fall. It appears in many forms. Known as cucuzza, a long thin, pale green variety, it can be fried, sautéed, baked, and stewed. Even its delicious tendrils, tenerumi, are used to make a fabulous pasta sauce. The American zucchini, smaller and darker green, works well in this recipe. This dish is easy to prepare and since it can be eaten at room temperature, it is a perfect side dish to prepare ahead of your dinner.

I obtained this recipe from Annalisa Pompeo of GoSicily, a local chef to whom I bring clients interested in learning how to cook Sicilian specialties. She teaches traditional dishes, but she is every bit the modern woman. Her classes are lively and so much fun. Buon appetito!