My zucchinighetti (code for mock-spaghetti) In fondo: Farro Croquettes and Tuscan olives

You may be wondering what is this pile o’ mush???? I swear, it’s not a mush! It is my special zucchinighetti with fried zucchini flowers on top…

I love zucchini. In Tuscany, they are almost year round and cheap. But what do you do with them? I honestly couldn’t live without them. You can do so many things with them! like:

Core them and stuff them with a meatball mixture, bake in a tomato sauce and voilà!

Grate them and make zucchini cakes! Here’s a recipe for ya!


Slice into medallions and throw into a pan of olive oil, onion and garlic, toss with pasta and voilà! Pasta Primavera!

Or! Like me:

My (almost) secret original zucchinighetti zughetto (sughetto) recipe:

Grate about 2 zucchini, toss in a large pan with warm olive oil, one chopped onion, garlic to your liking and a dash of pepper flakes, salt and pepper…saute for about 5…add a cup of rosè or red wine…simmer till (mostly) evaporated for another 5-10….then add a cup of milk….reduce down for 5-10 and serve with spaghetti! Or! Use it as a side dish! Or on top on a hunk of meat like grilled chicken.

Thank you for tolerating my quirky over-usage of exclamation points,

Curious Appetite

1 Comment on Cooking with Zucchini

  1. Rhenda
    September 2, 2013 at 11:49 pm (11 years ago)

    I made your zucchinighetti zughetto recipe the day I received your RSS feed. It was excellent!


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