Put the sliced onion, a clove of garlic, (sliced or uncut) zucchinis, fresh peeled tomatoes, basil and a drizzle of olive oil in a saucepan.
Cook over a very low heat, stirring from time to time. If you want to, you can add other veggies, such as “tenerumi”.
Halfway through cooking time, add salt and black or chili pepper. After about 20/30 minutes, when zucchinis are softened, the dish is ready.
Use only olive oil and fresh seasoned vegetables. Furthermore, it is important to always cook over a very low heat to success in any recipe.
Recipe Notes
Contributor: Graziella De Martino, 59
Place: Godrano, Palermo.
Personal Background:
She’s biologist. She was born in Trapani. She loves cooking fish. Since she got married she moved to Godrano, in the mountains of the north of Sicily. She’s mother of 4 sons.
Recipe’s Personal Background
How did you learn this recipe?
Mrs. De Martino learned this recipe from her mother-in-law. So, it was a tradition passed from a “new” and acquired family, which now is a new big whole.
Is there some memory/historical event connected to this recipe?
As a traditional family recipe, this dish holds many memories linked to the childhood of the interviewee.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
This recipe is one of the favourite for Mrs. De Martino as well as a “knowledge gift” from her mother-in-law. Unfortunately, her sons don’t like it as it is so in order to make it tastier she add to this recipe “tenerumi” (zucchini’s leaves).
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
The recipe is linked to the farming culinary tradition of the Sicilian backcountry and perfectly symbolizes the Mediterranean diet, as:
– It is entirely made of seasoned vegetables and herbs
– It contains olive oil as a fat base
– Stewing keeps the recipe light and healthy
Season (season this food is linked to)
Spring and summer
(zucchinis are to be harvested from March to July)
Ingredient
Nutritional Importance
Health Benefits
Green zucchini
It is among the vegetables richest in water. It contains 46% of proteins and the same for carbohydrates; they are very rich of mineral salts and vitamins.
Zucchini have healthy properties good for the body, mainly diuretic and laxative. It is a food with very few calories and that is why its use is suggested for slimming diets.
Tomato
Made up of 21% proteins, 20% lipids and 59% carbohydrates. The amino acids contained in the tomato are necessary for the body.
The most important pigments contained in the tomato are carotenoids, lycopene and beta-carotene. Above all lycopene has a great antioxidant action.
Extra virgin olive oil
Made up of 99% lipids, and minimally of vitamins, antioxidants and phytosterols.
Being a source of lipids, amino acids and important triglycerides that make up the lipid bilayer membrane, olive oil has multiple and important beneficial actions (also a mild laxative property).
Onion
They are very rich in carbs, 82%, and poor of lipids 3% and proteins 15%.
Among the many beneficial properties for the body including its diuretic and depurative action.
Tenerumi (Leaves of a long Sicilian zucchini)
The caloric intake is very low because they are mostly made out of water (95%) and of a minimum percentage of carbohydrates and proteins. They do not contain any fats.
A typical Sicilian vegetable, they are the leaves of a light green long zucchini. They have refreshing and diuretic properties and they are mostly used in soups or with pasta.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
–
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Extra virgin olive oil.
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
