Dried zucchini, pancetta and potatoes in tomato sauce is a typical dish made by my family in the south of Italy. Make use of dried zucchini in a unique and delicious way!
Last summer, I showed you how my family in Italy dries zucchini in the sunshine, and how I now follow the tradition in California, and promised a later post on how to use that dried zucchini.
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Well, I had originally intended on writing the post in the winter (because that’s when you want to eat the dried zucchini, not in summer when there’s plenty of the fresh stuff around), but I just never did it.
So here it is (better late than never), and I’m hoping that seeing this dish and how wonderful it looks, now, will inspire you to dry some zucchini for the winter (see, there is a method to my madness)!
Dried zucchini tastes completely different than fresh, and other than trying it yourself, I couldn’t even attempt to describe the flavor, only to say that it is deliciously unique, and has a great texture, and isn’t at all mushy, as fresh zucchini can get.
You can make your own pancetta to use in this dish, or buy some instead (or skip it to make it vegetarian or vegan), but use good quality potatoes and tomatoes (fresh, or a jar from Italy) or you will surely be disappointed.
I put the “tomato sauce” in quotes, because you can make this dish, without the tomatoes. I love it both ways, so give each way a try and see if you like one style better than the other.
Dried Zucchini, Pancetta & Potatoes
(in Tomato Sauce)
Ingredients
- 2 cups (about 2 oz) dried zucchini
- 2 tablespoons or so of good quality extra virgin olive oil (like De Cecco)
- 2 or 3 large cloves of fresh garlic
- hot pepper, fresh or dried (optional)
- about 4 oz pancetta (omit if vegetarian)
- 2 or 3 medium to large, good quality potatoes
- about 3/4 cup (6 oz) tomato puree (fresh or good quality tomato puree in jars)
- about 3/4 cup (6 oz) water, or more
- 1 or 2 bay leaves
- Kosher or sea salt
- black pepper
Start by soaking the dried zucchini with very hot water (not from the tap-heat it up).
Set aside for about half an hour or until the zucchini has softened.
Meanwhile, slice the pancetta, and cut the potatoes into bite sized pieces and set aside.
(If the potatoes will be cut more than a few minutes ahead of when you’ll be using them, keep them in a bowl covered in water, so they don’t turn brown; this applies to every recipe).
Rinse the zucchini and drain well; set aside.
In a medium sized pot over medium to medium-high heat, add the olive oil and fry off the garlic, bay leaves, pancetta and hot pepper, if using.
Brown the garlic and pancetta, just a little, then add the zucchini.
Next, add the tomatoes or puree and then the water (if you would like to make this without tomatoes, just add water at this point).
It will look like this. Add salt, and bring it to a boil; then lower to a simmer.
Add the potatoes, a little more salt, and stir well. Cover and simmer until the potatoes are cooked, stirring occasionally. If it is drying up too much and the potatoes aren’t cooked, add more water as needed.
Remove from heat, taste to see if it needs more salt, and add black pepper. Serve immediately while it’s hot.
Buon Appetito!!
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Dried Zucchini, Pancetta and Potatoes (in Tomato Sauce)
A typical pancetta, zucchini and potato dish made in Italy.
Ingredients
- 2 cups (about 2 oz) dried zucchini
- 2 tablespoons or so of good quality extra virgin olive oil (like De Cecco)
- 2 or 3 large cloves of fresh garlic
- hot pepper, fresh or dried (optional)
- about 4 oz pancetta (omit if vegetarian)
- 2 or 3 medium to large, good quality potatoes
- about 3/4 cup (6 oz) tomato puree (fresh or good quality tomato puree in jars)
- about 3/4 cup (6 oz) water, or more
- 1 or 2 bay leaves
- Kosher or sea salt
- black pepper
Instructions
- Start by soaking the dried zucchini with very hot water (not from the tap-heat it up).
- Set aside for about half an hour or until the zucchini has softened.
- Meanwhile, slice the pancetta, and cut the potatoes into bite sized pieces and set aside.
- (If the potatoes will be cut more than a few minutes ahead of when you’ll be using them, keep them in a bowl covered in water, so they don’t turn brown; this applies to every recipe).
- Rinse the zucchini and drain well; set aside.
- In a medium sized pot over medium to medium-high heat, add the olive oil and fry off the garlic, bay leaves, pancetta and hot pepper, if using.
- Brown the garlic and pancetta, just a little, then add the zucchini.
- Next, add the tomatoes or puree and then the water (if you would like to make this without tomatoes, just add water at this point).
- It will look like this. Add salt, and bring it to a boil; then lower to a simmer.Add the potatoes, a little more salt, and stir well. Cover and simmer until the potatoes are cooked, stirring occasionally. If it is drying up too much and the potatoes aren’t cooked, add more water as needed.
- Remove from heat, taste to see if it needs more salt, and add black pepper. Serve hot.
Notes
If you don't have dried zucchini, this recipe won't really work without it. Try dehydrating some this coming summer.
Nutrition Information:
Yield: 3 Serving Size: 1 bowlAmount Per Serving:Calories: 325Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 27mgSodium: 223mgCarbohydrates: 19gFiber: 4gSugar: 4gProtein: 7g
Nutrition information is only estimated.
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Christina,
You’re a gem!
I’ll let you know how they turn out!
Will start these later today!
How long in the warming drawer?
I’m guessing at least 2 hours or more!
I will keep an eye on them until they resemble yours!!!!
Thanks again!
Making the Belgium Waffles for my twin grandsons!
They love them and always ask when I’m making them!!
Happy Monday!
Be well and safe!
Goodness, much longer than 2 hours!! I would say maybe longer than 8 hours, but yes just keep checking until they are dry (like dried apples) :) I love those waffles so much!
Hi Christina,
I’m interested in drying the zucchini and I was wondering if drying them in the oven like sun dried tomatoes would work?
We have quite a few over size ones which would be perfect for drying!
It’s been very hot and humid with +30C in
Toronto and its vicinities, but we’re not complaining because cooler and winter weather will be upon us before we know it!
My younger son has been perusing your blog and has successfully made quite a few of you delicious recipes. He is hooked.
Tomato sauce making with ‘la familia’ tomorrow!
Steadily making more and more bushels each year. We are up to 8!!!!
Happy Saturday!
Luisa Bellissimo an Italo-Canadese in Woodbridge, Ontario, Canada!
Be well and stay safe!
Hi Luisa, nice to hear from you! Yes, you absolutely could, but you have to be careful you don’t cook them. I have a dehydrate setting in my oven so you might want to see if yours has one. If not, the lowest setting still may be too hot and you’ll have to turn it on then off. I think you can do it :)
Great that your son is enjoying my recipes, too! Wow, that is a LOT of tomatoes, but that’s what Italians, do, right?! :) Brava!
Hi Christina,
My oven doesn’t have a dehydrate setting.
The lowest setting is 170F. Would that work?
How long would I have to leave them in the oven?
Thanks.
No, I think that’s too hot. Do you have a warm setting? This might help.
Hi. I have a warming rack, but I don’t think it’s that would work because I just use it to keep the cooked food warm?
Help!
My last resort is to cook and freeze them or just grate them and then freeze?
What do you suggest?
Yes, that’s it, the warming rack should work to dry them! Did you read the post I sent? I’ve never frozen zucchini. Check this out.
Dear Christina,
Love your blog, stumbled on it looking for squash flower recipes.
I planted way too many banana squash seeds & have an abundance!
Will use your recipe for frying the flowers but I am curious if I can dry my banana squash the same way??
BTW I believe banana squash is the queen of squashes.
But can not find in any store any more. So ordered seeds.
Thank you, Toni
Hi Toni, I’m so happy you like what you see so far! Let me speak to my mother and/or one of my aunts to see if the banana squash will work. I’ve never used it to dehydrate nor have seen it dried, so let me consult the elders! Haha! BRB.
This sounds fabulous! This may be an old article, but is timeless!
I’ve gotta to try this!
From the looks of your bio, I’m going to be reading more of your website! Sticky toffee pudding? YUM! My blood sugar rose just reading about it, but YUM!!!
You have to love the Internet for sharing things like this!
Thank you!
Welcome, Carol! I’m so happy when anyone wants to try a ‘cucina povera’ dish like this! Thank you so much and let me know if you have any questions on any of the recipes! :) CC
[…] they would be put away for wintertime, when they could be re-hydrated and cooked for a delicious zucchini dish. Here’s the best part, it’s […]
[…] they would be put away for wintertime, when they could be re-hydrated and cooked for a delicious zucchini dish. Here’s the best part, it’s […]
Now thats new to me. Thanks for sharing such a valuable tip of preserving veg.
You’re more than welcome, Sherin! I just hope that some readers decide to try drying zucchini and realize what a great idea it is, especially when they taste the final product. Thanks for stopping by! CC
I have never heard of dried zucchini, what a wonderful way to preserve them. The stew sounds delicous, love the pancetta and other veggies and the fact that the zucchini doesn’t get mushy.
Yes, sadly, I think this recipe is being left behind, with hardly anyone continuing the tradition. It’s so sad, because everyone who grows zucchini usually has a glut of them during the summer, and this is the only way I know of, to make them last into winter. CC