Seed | Italian Ribbed Zucchini

How to Cook Ribbed Italian Zucchini (Cocozelle Zuccini)

• 1. Sautéed Zucchini
  Ingredients :

Zucchini Cocozelle
Onion
Garlic
Olive oil
Salt and pepper
Preparation :

Cut the zucchini into slices or cubes.
Heat the oil in a pan.
Add the chopped onion and garlic and fry until golden.
Stir in the zucchini and sauté for 5-7 minutes, until tender. Season with salt and pepper.

• 2. Zucchini Gratin
  Ingredients :

Zucchini Cocozelle
sour cream
Grated cheese (cheddar or parmesan)
Salt, pepper, nutmeg
Preparation :

Preheat oven to 180°C (350°F).
Cut the zucchini into thin slices.
Place a layer of zucchini in a baking dish, season with salt and pepper.
Add cream and cheese. Repeat layers.
Finish with a layer of cheese and bake for 30 minutes until golden brown.

• 3. Zucchini Soup
  Ingredients :

Zucchini Cocozelle
Vegetable broth
Onion
Garlic
Cream (optional)
Preparation :

In a saucepan, brown the onion and garlic in a little oil.
Add the diced zucchini and broth. Simmer until the zucchini is tender.
Blend the soup until smooth. Add cream if desired.

• 4. Grilled Zucchini
  Ingredients :

Zucchini Cocozelle
Olive oil
Herbs (thyme, rosemary)
Salt
Preparation :

Cut the zucchini into long slices.
Brush with olive oil, season with herbs and salt.
Grill on the barbecue or in a grill pan for about 3-4 minutes per side.

• 5. Zucchini Pasta
  Ingredients :

Zucchini Cocozelle
Pasta (your choice)
Garlic
Olive oil
Parmesan
Preparation :

Cook the pasta according to the instructions.
In a pan, brown the garlic in olive oil.
Add the diced zucchini and sauté until tender.
Toss the pasta with the zucchini and Parmesan cheese before serving.

Italian ridged zucchini is incredibly versatile and can be prepared in many ways. Whether sautéed, baked, or in soup, it adds a delicious flavor and pleasant texture to your dishes.

Enjoy it!