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! 

Serves: 8, Prep Time: 15 minutes

Cook: 400 degrees for 20 minutes

Ingredients:

2 Zucchini

2 Onions

1 Short-crust pastry dough (any recipe) 

1 Egg

3 T. Caciocavallo cheese (similar to Provolone)

¼ C. Smoked Caciottina cheese (similar to smoked Mozzarella) 

1 T. Breadcrumbs

Fresh basil 

Salt and pepper

Extra virgin olive oil 

Water

Tart pan

Directions:

Preheat oven to 400 degrees F. Cut the zucchini into thin slices, leaving the skin. Thinly slice the onions. In a pan, add olive oil to cover the bottom. Combine the onions, zucchini, a few basil leaves, salt, pepper, and sauté for a few minutes. Add water to allow further cooking, but not too much. The water must totally cook away so the mixture is dry, not oozing. When the zucchini and onions are cooked, pour the mixture into a bowl, add the egg, breadcrumbs, and most of the cheese. Roll out the short-crust pastry dough and place in the tart pan. Poke little holes with a fork into the bottom and equally distribute the mixture. Fold the excess pastry dough around the mixture. Sprinkle with remaining cheese and bake for about 20 minutes. Serve at room temperature.