Chefs' Recipes

Zucchini alla poverella

Australian Gourmet Traveller Italian side dish recipe for zucchini alla poverella by Sabino Matera from Quoco.
Zucchini alla poverella

Zucchini alla poverella

Ben Dearnley

“This ‘poverella’ or peasant dish is a family favourite. The zucchini wheels topped with fresh mint are savoury enough to accompany dishes like fish and lamb.” You’ll need to begin this recipe a day ahead.




1.Place zucchini in a single layer on tea towels, then stand overnight to dry.
2.Heat olive oil 3cm deep in a saucepan to 180C. Add garlic and stir until just turning golden (5-10 seconds). Remove with a slotted spoon and drain on absorbent paper. Add zucchini in batches and fry until golden and starting to crisp (3-5 minutes). Drain on absorbent paper, then season to taste and transfer to a bowl with garlic. Add mint and vinegar, toss to combine and serve warm or cold, drizzled with extra-virgin olive oil to taste and topped with extra mint leaves.

This recipe is from the May 2010 issue of .

Drink Suggestion: 2005 Alberto Longo Cacc’e Mmitte di Lucera. Drink suggestion by Sabino Matera


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