SCALLOPINI
EATS LIKE COURGETTE!
Scallopini are the tasty cousin of courgette and can be prepared and enjoyed in the same way! Grown in New Zealand, try GoFresh Scallopini in one of these delicious recipes.
INGREDIENTS:
​
- 1 tbsp. olive oil
- 1 tbsp. butter
- ½ medium brown onion, thinly sliced
- 4 Scallopini, diced
- 3 cloves garlic, crushed
- 1 dash lemon pepper
- 1 ½ cups packed fresh spinach
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh basil
- ½ lemon, juiced
- 1 ½ tspn. grated Parmesan cheese
- Salt and pepper to taste
​
DIRECTIONS:
​
Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add scallopini and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
​​
Mix spinach, parsley, and basil into pan mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over the mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and pepper.
​
SAUTEED
SCALLOPINI
ROASTED
SCALLOPINI
INGREDIENTS:
​
- 500g Scallopini, cut in halves
- 2 tbsp. olive oil
- Salt
- Ground black pepper
- 2 cloves garlic, minced
- 1 tsp. chopped fresh thyme leaves
- Pinch crushed red pepper flakes
- 1 tbsp. freshly chopped parsley
​
DIRECTIONS:
​
Preheat oven to 220°. Toss Scallopini halves with oil on a large rimmed baking sheet. Season with salt and pepper.
​
Roast until tender and golden, about 20 minutes. Add garlic and thyme to the baking sheet with squash and toss to coat. Roast until garlic is golden and fragrant, about 5 minutes more.
​
Sprinkle a large pinch of red pepper flakes and parsley over cooked scallopini and toss to coat.
​
INGREDIENTS:
​
- 6 scallopini
- 6 slices bacon
- ½ cup diced onion
- 1 ½ cups soft bread crumbs
- ¼ cup freshly grated Parmesan
- Salt and pepper to taste
​
DIRECTIONS:
​
Preheat oven to 175°
​​
Bring one inch of water to a boil in a saucepan over medium-high heat. Add scallopini, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
Drain, and slice off the top stem of the scallopini. Use a spoon to carefully scoop out the centers of the scallopini. Keep all of the bits of callopini.
​​
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
​​
Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper.
Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
​​
Bake for 15 minutes in the preheated oven, or until squash are heated through.
.jpg)
STUFFED
SCALLOPINI
.jpg)
GRILLED
SCALLOPINI
WITH GARLIC
BUTTER
INGREDIENTS:
​
- 4 tbsp. unsalted butter softened
- 1 tbsp. finely chopped parsley
- 1 garlic clove, finely minced
- 1 ¼ teaspoons salt
- ¾ teaspoon black pepper, divided
- 600g Scallopini
- 1 tablespoon olive oil
​
DIRECTIONS:
​
Preheat grill or grill pan to 230°
Stir together butter, parsley, garlic, and 1/4 teaspoon each of the salt and pepper in a small bowl. Set aside.
​​
Cut scallopini into quarters or wedges.
​​
Toss together cut scallopini olive oil, and remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place pieces on oiled grates, and grill, undisturbed, until they release easily from the grill with distinct grill marks, 3 to 5 minutes.
Flip and continue to cook until tender and cooked on each side, about 5 minutes more. Place in a shallow dish for serving.
​​
Top hot grilled scallopini with garlic butter, and serve immediately.
​