Soft, flavorful, and finished with a fresh burst of mint — Roman-style stewed zucchini is the ultimate Roman side dish. Tomato, Pecorino Romano, and fresh mint do all the heavy lifting, creating a simple, genuine dish that's even better served warm.
Wash and trim the zucchini, then cut them into fairly large pieces: first into thick slices, then into chunks. They should be sturdy enough to hold their shape during cooking, so avoid cutting them too thin. Meanwhile, finely chop the onion and let it soften slowly in a large, wide pan with the olive oil.
Once the onion is soft, add the zucchini and season with salt and black pepper. Cook for a few moments, just long enough for the zucchini to pick up the flavor from the pan, then add the tomato passata and chopped mint. Give everything a good stir and pour in about 240 ml (1 cup) of water.
Cover the pan and let the zucchini simmer gently for about 30 minutes. Give it a stir from time to time and keep an eye on the sauce: if it starts to dry out too quickly, add a little more water. Once the zucchini is tender, remove the lid and cook for a few more minutes so the tomato sauce can reduce and thicken. Adjust the seasoning, turn off the heat, and stir in the Pecorino Romano until it is fully incorporated into the sauce.
Serve the zucchini hot or let them cool slightly, then finish with a little extra Pecorino Romano and a few fresh mint leaves. If you want to show off a little, this is your moment.
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.
Romanesco zucchini are a great choice for this recipe: their firm flesh holds up beautifully during the longer cooking time. If you're using softer zucchini, check them earlier and reduce the cooking time if necessary.
Want a milder flavor?
Replace some of the Pecorino Romano with Parmigiano Reggiano.
What can I use instead of mint?
A little fresh basil or a pinch of oregano will work nicely.