In the United States and Canada, this versatile vegetable is referred to as “ zucchini”, while in the United Kingdom it is known as “courgette”; summer squash. Where I come from it is “la cocozz” and in Sicily it’s “cucuzza”. I love learning the different names which carry a specific meaning and precious tradition tied to the particular area; the richness of Italy’s culinary diversity lies in the fact that there are many regions.
La Zucchina can be eaten raw or cooked in various ways. I love grilling zucchini especially during the summer time when zucchini are tender and sweet. In my tradition it is not a simple side-side dish, but a refreshing antipasto or a delicious main.
Language bite: revise seasons and geography.
Health tips: zucchini are great for children because they contain lots of water and fiber which help children prevent constipation and tons of vitamin A for eye and immune health.
I believe that the classroom is one of the best places to teach our students the importance of eating healthy. Sustainable development Global Goal 3 is about good health and well-being for everyone.
Step 1
The slices
Generally the slices are cut lengthwise about half a centimeter with the aid of a mandolin slicer or as I prefer with a sharp knife. Remove the ends before you start the cutting process.
Step 2
Grilling
Heat a grill or a skillet and start grilling. I sometimes use a non-stick frying pan.
Lia’s tip: zucchini should be cooked for not more than 4 minutes per side.
Step 3
The layers and condiment
Simple seasoning of oil, salt and parsley is my favourite, but you can mix extra-virgin olive oil, salt, freshly ground pepper, grated garlic, apple-cider vinegar or fresh lemon juice with parsley or basil leaves. Allow mixture to rest for a few minutes and simply pour over each layer of zucchini. Yes, preparing grilled zucchini is all about layers ‘e il profumo e sapore che si sprigiona‘. While you are grilling arrange the zucchini on a plate and cover in dressing.
Lia’s tip: fresh mint and balsamic vinegar.
More to come…
