Zucchini with Oregano and Parmesan Cheese
Recently a friend who lives in Liguria, north-western Italy, gave us a Trombetta d’Albenga. This is a zucchini, shaped like an antique trumpet. What makes it interesting is related to its shape: the seeds of this kind of zucchini are in the bell of the trumpet only, meaning that most of the zucchini is free of seeds. Which makes it ideal for a salad or for frying, especially when it’s young. Older trombettas tend to be yellowish and firmer; more pumpkin-like.
It’s wonderful to prepare this starter with Trombetta d’Albenga, however they are hard to find outside of Liguria, so we prepared this dish both with a trombetta and with a young normal zucchini. The trombetta is firmer and its taste creamier, nevertheless in both cases it’s a healthy, very tasty, vegetarian starter, one to share and enjoy with friends. It’s crunchy, salty, full of flavours, soft and slightly bitter.
Wine Pairing
The most popular grape in Liguria is Vermentino, which is used to produce white wines. Don’t worry if you can’t find a wine made with vermentino. In general a glass of rosé or white wine will be nice with the zucchini, provided the wine is fresh, with a touch of acidity and notes of citrus or green apples.
What You Need
- One Trombetta or Young Zucchini
- Breadcrumbs or Panko
- Dried Oregano
- Parmesan Cheese
- Olive Oil
What You Do
Wash and slice the vegetable. If using a zucchini, drizzle with salt and mix. Let the mixture rest for two hours, allowing for the zucchini to lose water and become firm. Best way to do this, is by putting the zucchini in a sieve and let it rest above a bowl. Wash the zucchini.
If the dried oregano is not very fine, then use a kitchen knife to make the dried leaves smaller. Mix breadcrumbs or panko with a generous amount of freshly grated Parmesan cheese and Oregano. Heat a non-stick pan with olive oil. Coat the slices of zucchini with the mixture and fry quickly until golden. When ready, leave for a minute or two and serve the trombetta warm.
Cook and Drink 
