Spanish Important Zucchini | The GREATEST Zucchini Recipe from Spain

This Spanish Important Zucchini, known as Calabacín a la Importancia, is considered to be the Greatest zucchini dish from Spain. Its got a ton of flavors, it´s easy to make and you can serve it as a tapas appetizer or even as a side dish.

The reason for the funny name, important zucchini, is because the zucchini is treated like a main ingredient. Truly showcasing what an incredible fruit the zucchini (courgette) really is.

To make the sauce for this recipe, I used white wine. If white wine is not your thing, you can substitute it for any type of broth you like with a squeeze of fresh lemon juice.

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.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED
VEGETABLE BROTH

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Watch the Video Below on How to Make Spanish Important Zucchini

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Spanish Important Zucchini (Calabacín a la Importancia)

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Resting Time 30 minutes

Servings 4

Calories 253 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 1/2 lbs zucchini 700 grams
• 5 tbsp all-purpose flour 37 grams
• 2 cage-free organic eggs
• 1 small onion
• 4 cloves garlic
• 1/2 cup white wine 120 ml
• 1/4 tsp saffron threads .17 grams
• 1 cup vegetable broth 240 ml
• 2 bay leaves
• pinch sea salt
• dash black pepper

Instructions

1. Cut the zucchini into diagonal slices that are 1/2 inch (1.25 cm) thick, then season the slices with sea salt on both sides, transfer them over a wire rack with paper towels underneath, all in a single layer

2. After 30 minutes and most of the water has been extracted from the zucchini, add the slices over some paper towels and pat completely dry

3. Heat a large fry pan with a medium heat and add in the olive oil

4. Meanwhile, coat each slice of zucchini, first in all pupose flour (seasoned with salt & pepper) and then into some egg wash (2 eggs whisked and seasoned with salt & pepper)

5. Add the coated slices of zucchini into the hot pan, all in a single layer, cook in batches to not over-crowd the pan, fry for 2 minutes per side or until golden fried, then transfer over a wire rack

6. Once all the zucchini has been fried, add the onion finely chopped and the garlic roughly chopped into the pan, mix with the olive oil, after 3 minutes add in 1/2 tbsp flour (4 grams), continue to mix, after 2 minutes add in the white wine, saffron and season with sea salt & black pepper, continue to mix until you form a thick sauce, about 2 minutes

7. Once the sauce has thickened, add in the slices of zucchini back into the pan, stacked around each other in a circular design, then add in the broth and the bay leaves, simmer for 5 to 10 minutes or until the broth has reduced in half, shaking the pan once in a while, then remove from the heat, sprinkle with fresh parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts

Spanish Important Zucchini (Calabacín a la Importancia)

Amount Per Serving

Calories 253 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 82mg27%

Sodium 283mg12%

Potassium 544mg16%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 6g7%

Protein 6g12%

Vitamin A 588IU12%

Vitamin C 33mg40%

Calcium 54mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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