Mint and pecorino, Rome’s stroke of genius: the magic of Zucchine in Umido
Mint and Pecorino, Rome’s stroke of genius: the magic of Zucchine in Umido
Roman-style stewed zucchini with tomato, fresh mint, and Pecorino Romano — a simple Roman classic that’s even better served warm.
Let’s be honest — zucchini on its own has never made anyone’s day. But Zucchine in Umido, the Roman-style stewed zucchini, is a completely different story. This is the kind of dish every Roman grandma makes “by eye,” without measuring anything, and somehow it comes out perfect every single time. The secret is low and slow: the zucchini gently simmers with tomato and onion until silky soft, soaking up every bit of that flavorful sauce.
Then comes the plot twist: fresh mint and Pecorino Romano. Sounds like an odd combination, I know, but it’s pure Roman kitchen genius — the mint cuts through the richness, the pecorino brings the punch, and together they create a contrast that’ll make you think, “Wait, what IS this magic?”
Zero fancy technique, zero stress: this is the recipe for anyone who wants a proper homemade side dish without spending the afternoon babysitting the stove. It’s a perfect match for meat or fish, but serve yourself a bigger portion and it becomes a light, satisfying vegetarian main. And if you somehow have leftovers (rare, but it happens), they’re even better served warm — the flavors just needed a little more time to get acquainted.
Roman-Style Stewed Zucchini
Description
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.
Ingredients
Instructions
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The zucchini comes first 🥒
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.
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Now we're cooking 🍅
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.
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The waiting game (the easy part) 🍳
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.
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Time to serve 🍽️
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.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 187kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 3.1g16%
- Sodium 361mg16%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 3.8g16%
- Sugars 10.1g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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.
