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Calabacin a la Andaluza Recipe

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


  • 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


  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%
Vitamin A 915IU18%
Vitamin C 32mg39%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.