Santa Clara University

Zucchini E Patate alla Domenica

Another wonderful and wonderfully simple dish was Domenica’s zucchini and potatoes dish.

Ingredients:

• Zucchini – thinly slicked lengthwise
• Potatoes – thinly slicked crossways
• Chopped parsley
• Chopped garlic
• Salt to taste
• Extra Virgin Olive Oil (EVOO)

Note: quantities depend on the number of people to be served. It should also be noted that Italians use a “hint” of sauces and spices, just enough to enhance the natural flavors, compared to Americans. Hence, I suggest not using a large amount of the parsley/garlic mix.

Directions:

1. Mix together parsley, garlic and salt.
2. In a non-stick pan, cover the bottom (lightly) with EVOO.
3. In layers, (a) zucchini, (b) potatoes, and (c) parsley/garlic mix. The parsley/garlic mix should be “light,” Italians do not overdo spice. Repeat 2 or 3 more layers.
4. On top add EVOO.
5. Preheat oven to 375 and cook for 20 minutes. Ready to serve.