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Zucchini Italian Recipes

Budin de suchete (Zucchini pie)

zucchini italian recipes

Oven baked zucchini


800 gr. small zucchini

1 knob of butter



For the Bechamel sauce

50 gr butter

50 gr plain flour

1 litre of milk

150 gr Asiago Cheese, grated

4 spoons Parmisan cheese, grated


butter for the mould

PREPARATIONzucchini italian recipes

Slice the zucchini and cook them in a pan with a spoon of butter, salt and pepper.

Don’t cook them too long, only about 10 minutes. Remove from the heat.

Place 50 gr of butter in a saucepan, melt and then add quickly the flour. Cook for 1 minute, then slowly add the glass of milk. Add the Asiago cheese and melt it. Turn the heat off, let it cool down and add 2 spoons of Parmisan cheese.

Add the obtained sauce to the zucchini, mix well and place the mixture in a mold previously buttered and sprinkled with breadcrumbs. Sprinkle with the remaining Parmisan cheese.

Cook in a oven at 200 degree until nice and golden, usually 30 minutes.

This and many other delicious Zucchini Italian recipes are part of our cooking classes in Venice throughout the year, both in Venice in a historical palace or in the countryside.