Braised zucchini with cinnamon (Zuchete in tecia con cannella)

A dash of cinnamon adds a hint of dusty sweetness to this braised zucchini, and makes a great side dish to grilled or roasted fish.

Braised zucchini with cinnamon (Zuchete in tecia con cannella) Credit: Paola Bacchia

• serves

  6

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

"I came across a recipe for Zuchete in tecia (braised baby zucchini), which Iolanda de Vonderweid and Lidia Bastianich both refer to as an ancient recipe, where cinnamon is added to thinly sliced zucchini rounds. It sounded interesting, but I wanted to add some complexity, so taking inspiration from my mother, I added garlic, anchovies and white wine for depth of flavour, stirring a few teaspoons of white wine vinegar through at the end for balance."

Ingredients

• 1 kg zucchini
• 2–3 tbsp extra virgin olive oil
• 1 garlic clove, sliced
• 4 oil-preserved anchovy fillets, chopped
• 1 handful parsley leaves, chopped
• 60 ml (¼ cup) white wine
• 1 scant tbsp white wine vinegar
• ⅛ tsp ground cinnamon sea salt

Serves 6–8 as a side dish.

Instructions

1. Cut the zucchini into thin rounds using a mandoline.
2. Place the oil in a large saucepan over low heat. Add the garlic, anchovy and half the parsley. Cook for a few minutes, until the anchovy dissolves and the garlic is fragrant. Add the zucchini and sauté for a few minutes, until warmed through.
3. Turn up the heat and add the wine. Allow it to evaporate for a few minutes, then reduce the heat, cover and cook for 10 minutes, until the zucchini rounds soften. Check on them every few minutes and stir, so that they don't catch on the base of the pan. Remove the lid and cook for a further 10 minutes, so the liquid in the base of the pan can reduce.
4. When the zucchini has cooked through and the liquid has evaporated, remove from the heat and stir through the vinegar, along with the cinnamon and remaining parsley. Add salt to taste.
5. Serve warm or at room temperature.

 

Istria: Recipes and stories from the hidden heart of Italy, Slovenia and Croatia by Paola Bacchia, published by Smith Street Books (RRP $55.00). Photography by Paola Bacchia.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"I came across a recipe for Zuchete in tecia (braised baby zucchini), which Iolanda de Vonderweid and Lidia Bastianich both refer to as an ancient recipe, where cinnamon is added to thinly sliced zucchini rounds. It sounded interesting, but I wanted to add some complexity, so taking inspiration from my mother, I added garlic, anchovies and white wine for depth of flavour, stirring a few teaspoons of white wine vinegar through at the end for balance."