Spain on a Fork > All Recipes > Tapas > This Zucchini Dish is Spain´s BEST-KEPT Secret | Calabacin a la Andaluza
All Recipes, Tapas / April 18, 2022

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.

Calabacin a la Andaluza Recipe
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.

Calabacin a la Andaluza Recipe
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.

Calabacin a la Andaluza Recipe

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.

Calabacin a la Andaluza Recipe

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
GLASS CASSEROLE DISH
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make this Calabacin a la Andaluza Recipe

Calabacin a la Andaluza Recipe
5 from 2 votes
Print

Southern-Style Spanish Zucchini | Calabacin a la Andaluza

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 202 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat

  2. 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

  3. 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

  4. 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

  5. Meanwhile, transfer the slices of zucchini over some paper towels, all in a single layer, gently pat completely dry

  6. 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

  7. 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

  8. 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

  9. Add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

  10. 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!

Nutrition Facts
Southern-Style Spanish Zucchini | Calabacin a la Andaluza
Amount Per Serving
Calories 202 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 546mg24%
Potassium 631mg18%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Calcium 74mg7%
Vitamin C 32mg39%
Vitamin A 915IU18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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8 Comments

  1. Stephen

    5 stars
    Just had some left over for lunch. It is even better the next day – cold!!!!

    06 . May . 2022
    • Spain on a Fork

      Yes! So happy to hear that! Much love Stephen 🙂

      06 . May . 2022
  2. Stephen

    5 stars
    This is a fabulous recipe – tastes delicious. But – here’s a question: how do you keep it from falling apart when you go to serve it? I found it separated too easily and when I plated it, the zucchini separated so that it wasn’t a pretty serving.

    06 . May . 2022
    • Spain on a Fork

      Trying baking it for a bit longer, making sure the breadcrumb mixture is nice & crisp, that will help hold it together 🙂 Glad you enjoyed the dish! Much love 🙂

      06 . May . 2022
  3. Lee Kaplan

    Can you microwave the zucchini slices in a little water, rather than boiling them?
    I’m surprised there’s no sweet Spanish paprika in this recipe.

    18 . Apr . 2022
    • Spain on a Fork

      Never tried with the microwave, but I am sure it will work, the original recipe does not call for paprika, but you can add some if you like 🙂 much love

      19 . Apr . 2022
  4. Ramya

    cant wait to make this soon for me i never had southern style spanish zucchini (calabacin a la andaluza ) before i love zucchini soooooooooooooooo much perfect for my after office meals love your recipes as always brightens up my day everyday after work

    18 . Apr . 2022
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      19 . Apr . 2022

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