These Roman-style stewed zucchini are slowly cooked with tomato, onion, and mint, then finished off the heat with Pecorino Romano. A tender and flavorful Italian side dish that can be served hot or warm.
Wash and trim the zucchini, then cut them into thick slices and divide them into fairly large, even pieces. Avoid cutting them too small, as they need to hold their shape during cooking.
Finely chop the onion and cook it gently in a large pan with the extra-virgin olive oil until soft and translucent, without letting it brown too much.
Add the zucchini to the onion, season with salt and black pepper, and cook for a few minutes, stirring gently to coat them in the oil and onion.
Pour in the tomato passata, add the mint or mentuccia, and stir. Add about 200 ml water. There should be enough liquid for the zucchini to stew gently, but they should not be completely submerged.
Cover the pan and cook over low heat for about 25–30 minutes, stirring gently from time to time.
Check the pan during cooking. If the sauce becomes too dry before the zucchini are tender, add a little water at a time.
Once the zucchini are tender but still holding their shape, remove the lid and cook for a few more minutes to reduce and concentrate the tomato sauce.
Adjust the seasoning, then turn off the heat. Add the finely grated Pecorino Romano and stir gently until it is evenly incorporated into the tomato sauce.
Let the zucchini rest for a few minutes before serving.
Serve the zucchini hot or warm. If you like, finish each serving with a few fresh mint leaves and a little extra grated Pecorino Romano.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Choosing the zucchini: firm zucchini are best for this recipe because they hold their shape better during the relatively long cooking time. If you're using very small or tender zucchini, start checking them a few minutes earlier to prevent them from becoming too soft.
Cutting the zucchini: keep the pieces fairly large. This helps them remain intact as they slowly cook in the tomato sauce.
Adding the water: the 200 ml measurement is a guideline rather than an amount that must always be used in full. If the sauce starts to dry out during cooking, add a little water at a time. The finished dish should be moist and well coated with sauce, but not watery.
Pecorino Romano: add the cheese off the heat, once the tomato sauce has reduced. This allows it to blend into the sauce without exposing it to prolonged heat.
Mint or mentuccia: mentuccia is an aromatic herb commonly used in Roman cooking and has a distinctive herbal flavor. If you can't find it, fresh mint is the easiest substitute and works very well in this recipe.
Serving: these zucchini can be served straight from the pan or allowed to cool slightly. A short rest also gives the tomato sauce time to settle and coat the vegetables.
If you don't have mint or mentuccia, fresh basil is a good alternative. A small amount of dried oregano can also be used, although it will give the dish a noticeably different flavor.