This Calabacín a la Importancia, which translates to "Important Zucchini" in Spanish, is considered the best zucchini dish in Spain. It's packed with flavors, easy to prepare, and can be served as an appetizer or side dish.
The name "Important Zucchini" reflects the significance of the zucchini as a key ingredient in the dish, showcasing its versatility and deliciousness. For the sauce, I opted to use white wine, but if that's not to your taste, you can use any type of broth with a splash of lemon juice instead.
To achieve the best results, it's crucial to slice the zucchini into rounds, season with sea salt, and let it rest for 30 minutes to extract any excess water. This will keep the zucchini firm and prevent it from becoming mushy when cooked.
TIPS & TRICKS to Make this Recipe:The secret to this recipe is to cut the zucchini into rounds, then season with sea salt and let them rest for 30 minutes. This will extract the water out of the zucchini. That way when you cook it, it stays firm and won´t get mushy.
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