Zucchini in tomato

Popular recipe of Roman cuisine, a recipe of the profound Roman tradition, a tradition in danger of extinction.

Zucchini in tomato

Recipe by Cucina con passioneCourse: Aperitifs and Starters, Countries of the world, Fruit u0026amp; Vegetables, Ingredients, Italy, Recipe, Vegetables and MushroomsCuisine: ItalianDifficulty: Easy


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  • 300g Romanesco courgettes

  • 1/2 onion(small)

  • 5 tbsp extra virgin olive oil

  • 200g tomato puree

  • Salt and pepper to taste


  • Take the pumpkin, remove the two outer ends, wash and cut into rounds.
  • In a frying pan, add the finely chopped or sliced onion, courgette, tomato, oil, salt and pepper.
  • Cook for 10 minutes on a medium-low heat, or 5 minutes if you have an induction hob.
  • All that remains is to use it either as a side dish or as a condiment for a fabulous dish.


  • You can use fresh tomatoes instead of tomato paste.

Zucchini in tomato sauce is definitely a quick and easy recipe to prepare. Personally, when I prepare this recipe, I do not fry the onion in oil, but pour everything directly into the pan and then cook over a medium-low heat to make it lighter.


I prefer to use Roman courgettes for this recipe, as I find them tastier and less watery. For the tomatoes, I use a good bottled tomato puree, but you can also use fresh tomatoes that have been skinned. To remove the skin, simply make a cross-shaped cut in the underside of the tomatoes, immerse them in almost boiling water for a few minutes and the skin will come off easily.

Other than that, the recipe is really simple and can be made as a side dish in just 10 minutes. I like to make it because, as I am often on a diet, I can turn this side dish into an exceptionally good pasta sauce.