Zucchinetti Colitti

In our family, they rhyme.

Clean and pat dry several zucchini squashes. Trim ends. Slice lenghthwise into thin flat pieces. Then slice each piece into long thin strips. Like spaghetti.

In a skillet, heat olive oil and brown a small chopped red onion and a couple rough chopped Crimini mushrooms. Season with garlic powder, oregano to taste. Deglaze with half a cup dry red wine. Add 1 can whole San Marzano tomatoes. Chop and stir. Add basil and red pepper flakes. Stir. Reduce sauce by half on low heat. Add the zucchinetti strips and stir until coated with sauce and slightly soft.

Serve with grated cheese and lemon zest.


Can add any chopped meat in the browning process if desired for a heartier meal.



Time for Zucchinetti Colitti. A rich dinner treat.

Cut 2-3 large zucchinis into fettuccine or spaghetti-shaped strips. Sauté in a little olive oil in a large skillet until tender. Add chopped canned whole tomatoes or Rao’s sauce. In summer chopped natives. Add dried or fresh basil, oregano, chopped garlic, pepperoncini to taste.

Serve topped with lemon zest and shaved asiago or formaggi of your choice.