Zucchini with Peppermint (Curcurica kin Menta) Recipe Print Page

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Side Dishes

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Zucchini with Peppermint (Curcurica kin Menta)

Ricotta salata is a firm cheese common on the island. Salata means salty; the process for making the cheese involves salting traditional soft ricotta and aging it until it's firm. Purchase pane carasau (Sardinian music bread), a paper-thin flatbread, from GourmetSardinia (www.gourmetsardinia.com).

Cooking Light MARCH 2009

Yield: 6 servings (serving size: 1/2 cup zucchini mixture, 1 tablespoon cheese, and 1/3 sheet pane carasau)

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped green onion tops
5 cups cubed zucchini (about 2 pounds)
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon sea salt

2 tablespoons torn mint leaves
6 tablespoons freshly crumbled ricotta salata cheese
2 sheets pane carasau (Sardinian music bread), each broken into 3 pieces
Mint sprigs (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with cheese; serve over pane carasau. Garnish with mint sprigs, if desired.

Nutritional Information

Amount per serving

Calories: 160
Fat: 5.4g
Saturated fat: 1.3g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.5g
Protein: 6.8g
Carbohydrate: 23.1g
Fiber: 3.8g
Cholesterol: 5mg
Iron: 2.1mg
Sodium: 152mg
Calcium: 77mg

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Zucchini with Peppermint (Curcurica kin Menta) recipe