Tag: zucchini

Pens and zucchini, many dreamy forkfuls – Italian Cuisine

Pens and zucchini, many dreamy forkfuls


All the tastiest variations to explore the winning pair of feathers and courgettes: a great classic that never tires

Pens and zucchini form a beautiful pair and lend themselves to the most diverse combinations. Starting from the basic recipe we can play with textures, flavor accents and cooking. Yes to fried zucchini, sautéed, to the oven version and to those blanched and reduced to cream. Remember that they are good when accompanied with burrata, feta, provola, pecorino, asparagus, broccoli, peppers, but also with shrimp, salmon, swordfish, but also speck, bacon and sausage.

In white or red?

The answer is both! But while for penne with zucchini in white it is difficult to go wrong, in the red version we must pay close attention to the sauce. It should be as light and fresh as possible, even better if prepared with pieces of tomato. In this way we obtain a dish with well balanced flavors where the sauce does not suffocate the delicacy of the courgettes.

Like it was garlic and oil

Penne e zucchine is a dish that we like because it is very fast to prepare and does not require a dedicated expense. Its basic version resembles garlic, oil and chilli paste because it is prepared by frying the courgettes with a little extra virgin olive oil and salt, a clove of garlic and a pinch of hot pepper to taste. To make this dish even richer, we recommend serving it with grated salted ricotta or some Tuscan percorino flakes.

Even cold

This pasta does not require a specific serving temperature because both the feathers and the courgettes have a good yield even when they are served warm. In this case, we can push on the fresh salad effect by adding a few fresh mint leaves or a couple of spoonfuls of pesto. The secret to a perfect result? Pasta cooking, strictly al dente.

In the gallery above, our pasta to taste.

Recipe Mackerel, zucchini and macadamia mayonnaise – Italian Cuisine

Recipe Mackerel, zucchini and macadamia mayonnaise


  • 4 pcs fillets of mackerel
  • 75 g seed oil
  • 50 g milk
  • 25 g shelled macadamia nuts
  • 4 pcs small zucchini
  • 4 pcs strawberries
  • fresh marjoram
  • extra virgin olive oil
  • salt

For the recipe of mackerel, zucchini and macadamia mayonnaise, blend with the immersion mixer
milk with macadamia nuts and some marjoram leaves. Then add the seed oil flush, continuing to blend, until you get a mayonnaise. Peel the zucchini and cut them in half lengthwise. Then, with a potato peeler or a very sharp knife, reduce them to very thin strips. Cut the strawberries into slices. Check that the mackerel fillets are without thorns, then grease them on both sides with a drizzle of extra virgin olive oil. Bring two fingers of water to a boil in a saucepan with a basket (the water must remain below). At the boil, lay the fillets in the basket, cover with the lid and cook for 2-3 minutes. Serve with the courgettes and strawberries, season with a drizzle of oil and salt and complete with mayonnaise, marjoram leaves and, to taste, with some chopped macadamia nut.

Pasta with philadelphia and zucchini – Italian Cuisine

»Pasta with philadelphia and zucchini


Peel the courgettes and grate them julienne with a grater with large holes.

Brown the garlic in oil, then remove the garlic, add the zucchini, salt and cook for a couple of minutes.

Cook the pasta al dente and add it to the sauce along with the cheese, chopped basil and, if necessary, a little pasta cooking water.

Decorate the pasta with philadelphia and zucchini with basil or mint and serve.

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