Side Dish

Italy

<p>Zucchini alla crema is a traditional dish originating from Piedmont. It's made with a combination of zucchini, butter, heavy cream, fresh or dried rosemary, salt, and pepper. The zucchini are trimmed, washed, and cut into pieces, which are then sprinkled with salt to yield the surplus moisture. The pieces are then cooked in butter, seasoned with salt and pepper, and mixed with heavy cream and rosemary. The dish is cooked over high heat for a few minutes until the cream reduces to sauce consistency. Zucchini alla crema is served while still hot as an accompaniment to other dishes. If properly prepared, the dish should have a pronounced flavor of rosemary.</p>

Zucchini alla crema

<p>Zucchini alla scapece is a traditional dish originating from Naples. It's made with a combination of large slices of zucchini, olive oil, mint, garlic, salt, pepper, and wine vinegar. The zucchini slices are fried in olive oil until golden and layered in a serving dish. The mint leaves, garlic, and seasonings are placed between each layer, and the dish is then drizzled with wine vinegar that was cooked with a bit of olive oil. Before serving, the dish is chilled, and it is then served as an accompaniment to meat or fish dishes. The words alla scapece in the name of the dish are derived from escabeche, a Spanish term for marinating ingredients with vinegar.</p>