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Zucchini in Umido

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish


  • 3 tbsp (45 ml) extra virgin olive oil
  • 2/3 cup (80 g) chopped onion
  • 2 cloves garlic slivered
  • 1 pound (500 g) zucchini courgettes, diced
  • Salt and freshly ground black pepper to taste
  • 1/2 tbsp (8 g) unsalted butter
  • 2 tbsp (15 g) freshly grated Parmesan cheese


  • Heat the oil in a large, heavy, skillet. Add the onion and cook over low heat until it is tender and golden, about 10 minutes. Stir in the garlic, cook another minute, then add the zucchini.
  • Cook, stirring from time to time, until the zucchini is tender, about 10 minutes longer.
  • Season with salt and pepper and stir in the butter.
  • To serve with fish, stir in the mint. Or serve as a vegetable topped with freshly grated Parmesan cheese.