SPANISH IMPORTANT ZUCCHINI | THE GREATEST ZUCCHINI RECIPE FROM SPAIN
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.
- Slice the zucchini diagonally into pieces that are 1/2 inch thick, then sprinkle sea salt on both sides of the slices. Arrange them in a single layer on a wire rack with paper towels underneath.
- After letting the zucchini slices sit for 30 minutes and draining most of the water, place them on paper towels and blot completely dry.
- Heat a large frying pan to medium heat and pour in the olive oil.
- While the pan is heating up, coat each slice of zucchini in all-purpose flour seasoned with salt and pepper, then dip into an egg wash made of 2 whisked eggs seasoned with salt and pepper.
- Add the coated zucchini slices to the hot pan in a single layer, cooking in batches to avoid overcrowding. Fry for 2 minutes per side or until golden brown, then transfer to a wire rack.
- After frying all of the zucchini, add finely chopped onion and roughly chopped garlic to the pan, mix with the olive oil. After 3 minutes, add 1/2 tbsp of flour and continue to mix. After another 2 minutes, add white wine, saffron, and season with sea salt and black pepper. Keep mixing until a thick sauce forms, about 2 minutes.
- Once the sauce has thickened, put the zucchini slices back into the pan in a circular pattern, add in broth and bay leaves, and simmer for 5 to 10 minutes or until the broth has reduced by half. Shake the pan occasionally. Remove from heat and sprinkle with fresh parsley. Serve either warm or at room temperature. Enjoy!