This Zucchini Dish is Spain´s BEST-KEPT Secret | Calabacin a la Andaluza
I´m a huge fan of zucchini, and this Southern-Style Spanish Zucchini is one of my favorite ways to enjoy zucchini. It´s packed with so many great textures & flavors, easy to make and made with the simplest ingredients.
This dish hails from the region of Andalucia in Southern Spain, where it´s known as Calabacin a la Andaluza. It´s a very unknown recipe outside of that region. In-fact, most Spaniards have never even heard of it. But let me tell you, everyone should know about this dish, because it is that good.
This dish is naturally vegan, but it does include bread crumbs. If you want to make it gluten free, just use your favorite gluten free bread crumbs. Also for the tomato sauce, I grated fresh tomatoes, but you can use canned tomato sauce or passata if you like.
TIPS & TRICKS to Make this Recipe: The secret to this dish is to boil the zucchini between 4 to 6 minutes. Just until it´s cooked al dente. If you over cook it, the zucchini will get mushy.
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Watch the Video Below on How to Make this Calabacin a la Andaluza Recipe
Southern-Style Spanish Zucchini | Calabacin a la Andaluza
- 3 tbsp extra virgin olive oil 45 ml
- 2 medium to large zucchini
- 1 onion
- 4 cloves garlic
- 1 1/2 cups tomato sauce 340 grams
- 1/4 cup finely chopped fresh parsley 16 grams
- 1/2 cup bread crumbs 60 grams
- 1/2 tsp dried oregano .50 grams
- pinch sea salt
- dash black pepper
Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat
Meanwhile, cut 2 zucchinis into 1 cm (between 1/4 inch to 1/2 inch) thick rounds, finely chop 1 small onion, roughly chop 4 cloves garlic and finely grate between 4 to 6 tomatoes to end up with 1 1/2 cups (340 grams) tomato sauce
Once the water comes to a boil, add in the sliced zucchini, cook for 4 to 6 minutes, or until al dente, then remove the slices of zucchini from the water and transfer over a wire rack, all in a single layer, let them cool
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the onion & garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the tomato sauce, 2 tbsp (8 grams) finely chopped fresh parsley and season with sea salt & black pepper, mix together and then simmer on a medium heat between 8 to 10 minutes
Meanwhile, transfer the slices of zucchini over some paper towels, all in a single layer, gently pat completely dry
Grease a casserole dish (12 inch x 9 inch / 30 cm x 22 cm) with 1 tbsp (15 ml) olive oil, then place the slices of zucchini into the casserole dish, season with freshly cracked black pepper
Once the tomato sauce has thickened, about 8 to 10 minutes, remove from the heat and spread over the zucchini, making sure to coat the entire top surface
Measure out 1/2 cup bread crumbs, add in a generous 1/2 tsp dried oregano and a pinch of sea salt, mix together, spread the mixture over the tomato sauce, once again coating the entire top surface, then drizzle the bread crumbs with a kiss of extra virgin olive oil
Add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F
Once the bread crumbs are baked to a golden crust, about 20 minutes, remove from the oven, sprinkle with finely chopped fresh parsley and serve at once, enjoy!
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