Italian Side Dish Recipes

Ghost-Shaped Stuffed Peppers turn orange bell peppers into jack-o’-lantern faces packed with cheesy, savory beef and rice, then baked until tender. The filling stays juicy thanks to melted butter and a splash of ketchup mixed right into the meat. From carving to plate, you’re looking at about an hour and 25 minutes. This version comes …

This tender, fragrant Baked Zucchini with Rosemary is made with fresh zucchini, olive oil, and chopped rosemary, and ready in 30 minutes. The vegetable slices develop golden brown edges while roasting, filling the kitchen with a warm, pine-like aroma. I find this simple cooking method prevents the side dish from becoming mushy. What Makes This …

This smooth, fluffy Ricotta Cream (5 minutes) is made with whole milk ricotta, powdered sugar, and vanilla extract, ready in 5 minutes. Watching the slightly grainy cheese whip into a velvety, cloud-like consistency always feels like magic. I use this quick recipe whenever I need a fast dessert fix. Why This Classic Works I used …

This crispy tender Fried Eggplant Slices is made with fresh eggplant and panko breadcrumbs and ready in 25 minutes. The golden crust sizzles right out of the hot oil, giving way to a soft and creamy center. I always make a double batch because they disappear quickly from the plate. Why This Classic Works I …

This tender, cheesy Eggplant Mozzarella Stacks is made with fresh eggplant, marinara sauce, and gooey mozzarella, ready in 40 minutes. The hot cheese bubbles and melts down the sides of the roasted vegetable rounds straight out of the oven. I always grab crusty bread to soak up the extra sauce. Why This Classic Works I …

This crispy creamy Zucchini Flower Blossoms recipe is made with fresh blooms, whole milk ricotta, and a light tempura batter, ready in just 25 minutes. Biting through the delicate, crunchy exterior reveals a piping hot, savory cheese filling inside. I look forward to making these every summer when my garden is overflowing with fresh squash. …

This tender, juicy Baked Zucchini with Tomatoes is made with fresh vegetables and parmesan cheese and ready in 35 minutes. The melted cheese turns golden brown and creates a delicious crisp crust over the bubbling vegetables. I find myself making this simple side dish almost every week during summer. Why This Classic Works I used …

This crispy, tender Fried Zucchini is made with fresh squash, panko breadcrumbs, and parmesan cheese, ready in just 20 minutes. You will hear a satisfying crunch when biting through the golden crust into the soft center. I make these whenever my summer garden overflows with squash. Why This Classic Works I used to end up …

This crunchy, juicy Bruschetta Pomodoro is made with ripe tomatoes, fresh basil, and toasted rustic bread and ready in 15 minutes. The natural tomato juices mingle with rich olive oil to soak into the warm, garlic-rubbed crust. I always make this when summer tomatoes are at their peak. Why This Classic Works I used to …

This tender, buttery Zucchini with Butter and Garlic is made with fresh zucchini, minced garlic, and unsalted butter, ready in just 15 minutes. The edges caramelize in the hot pan before soaking up a rich, fragrant glaze. I rely on this quick side dish when I need vegetables fast without sacrificing flavor. Why This Classic …