Its hard to go shopping without seeing rows of fresh zucchini.
Here is a recipe from Chef Carmine Mazza of Il Poeta Vesuviano that really celebrates this vegetable….
6 medium zucchini
250 g provola di Agerola
Slice 4 zucchini lengthwise and fry in abundant oil. Line a pan with the zucchini slices and fill with chopped provola and basil leaves. Close the ‘package’ with slices of zucchini and bake at 180 degrees for 8 minutes.
Cut 1 zucchini in a brunoise (cubes of half cm per side) and blanch slightly in the pan. Season with salt and few drops of balsamic vinegar.
Cut the remaining zucchini into cubes, sauté with a clove of garlic and emulsify everything with extra virgin olive oil and basil until it becomes creamy smooth.