Pumpkin with zucchini, pancetta and fresh thyme
4 servings
10 minutes
This recipe is an ode to Italian simplicity and sophistication. Pumpkin and zucchini, tender and slightly sweet, harmoniously combine with savory pancetta to create a rich and layered flavor. Garlic adds depth to the dish while fresh thyme fills it with the aroma of the sunny Tuscan valley. This dish is easy to prepare but tastes restaurant-quality—caramelized vegetables with a golden crust and soft center are perfect for both a cozy dinner and a festive feast. Served hot with a light accent of freshly ground pepper, this delightful dish embodies the spirit of traditional Italian cuisine where every detail matters but above all—simplicity and love for ingredients.
1
Heat olive oil in a pan and add finely chopped ham. Sauté until browned, then add diced zucchini and pumpkin, and gently mix. Cook over medium heat until soft and golden.
- Pancetta: 1 piece
- Olive oil: 2 tablespoons
- Courgette: 3 pieces
- Summer squash: 3 pieces
2
Add finely chopped garlic and cook for another 1-2 minutes. Remove from heat, season with pepper, and sprinkle with black pepper and thyme. Serve immediately.
- Garlic: 2 cloves
- Chopped fresh thyme: 1 teaspoon
- Freshly ground black pepper: to taste
