Grilled Zucchini with Italian Sauce

Ingredients

• 2 unités Zucchini (Small zucchini, about 300 g each, washed and sliced into 1 cm thick rounds)
• 45 ml Extra virgin olive oil (For the grill and the sauce, 3 tablespoons)
• 2 pincées Fleur de sel (One pinch for the zucchini, another for the sauce)
• 2 c. à café Dried oregano (One teaspoon for the zucchini, another for the sauce)
• 1 c. à café Freshly ground black pepper (One teaspoon, divided into two portions)
• 3 unités Shallots (Medium shallots, finely chopped)
• 2 unités Garlic cloves (Large, peeled and coarsely chopped)
• 150 g Parma ham (Cut into thin strips)
• 2 unités Button mushrooms (Medium mushrooms, cleaned and sliced)
• 250 ml Dry white wine (Table wine, no need for a grand cru)
• 500 g Tomato sauce (passata) (Passata or good-quality crushed tomatoes)
• 20 unités Pitted green olives (Cut in half)
• 2 c. à soupe Fresh parsley (Chopped, for garnish)
• 30 g Freshly grated Parmesan (To sprinkle just before serving)

Instructions

1. Prepare the zucchini

   Wash the zucchini and cut into rounds about 1 cm thick.

   Time: PT10M

2. Prepare the sauce ingredients

   Finely chop the shallots and garlic, cut the Parma ham into strips, and slice the mushrooms.

   Time: PT10M

3. Preheat the grill

   Heat the grill or grill pan over medium‑high heat for 5 minutes.

   Time: PT5M

   Temperature: 200°C

4. Season and grill the zucchini

   Lightly brush the grill with olive oil, sprinkle the zucchini rounds with oregano, pepper, and a pinch of fleur de sel. Grill 5‑6 minutes per side until golden.

   Time: PT12M

   Temperature: 200°C

5. Keep the zucchini warm

   Remove the zucchini from the grill and loosely cover with aluminum foil to keep warm.

   Time: PT2M

6. Sauté the aromatics

   In a saucepan, heat 45 ml of olive oil over medium heat. Add the shallots and garlic, sauté until translucent.

   Time: PT5M

   Temperature: 180°C

7. Add the Parma ham

   Stir in the Parma ham strips and lightly brown them.

   Time: PT3M

   Temperature: 180°C

8. Cook the mushrooms

   Add the sliced mushrooms and let them sweat until they release their liquid and become tender.

   Time: PT5M

   Temperature: 180°C

9. Deglaze with white wine

   Pour the dry white wine (250 ml) into the pan, bring to a boil and reduce by half.

   Time: PT5M

   Temperature: 180°C

10. Season the sauce

    Add a pinch of black pepper, oregano, and fleur de sel, and mix.

    Time: PT1M

11. Add the tomato and olives

    Stir in the tomato sauce (500 g) and add the halved green olives. Mix well.

    Time: PT2M

12. Simmer the sauce

    Cover the pan and let simmer over medium heat for 15 minutes.

    Time: PT15M

    Temperature: 180°C

13. Finishing and plating

    Arrange the grilled zucchini on a serving platter, generously spoon the Italian sauce over them, and sprinkle with chopped parsley and grated Parmesan.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g