Zucchine Trifolati Recipes

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ZUCCHINI TRIFOLATI



Zucchini Trifolati image

Simple Italian cooking at its best!

Provided by Deborah Mele

Categories     Vegetables - Zucchini

Time 40m

Number Of Ingredients 6

Salt & Pepper
1/2 Teaspoon Red Chili Flakes
10 to 12 Small Zucchini, Trimmed & Cut Into 4 Slices
4 Tablespoons Good Quality Olive Oil
2 Garlic Cloves, Peeled & Thinly Sliced
1/2 Cup Water

Steps:

  • Heat the olive oil over low heat in a heavy skillet and add the zucchini and garlic.
  • Cook slowly until the zucchini softens and browns, about 15 minutes.
  • Add the water and stir to mix, scraping any browned bits from the bottom of the pan.
  • Continue to cook until all of the water has been absorbed, about another 10 minutes.
  • Stir in the fresh chopped mint or parsley and red pepper flakes.
  • Season well with salt and pepper and serve warm or at room temperature.

Nutrition Facts : ServingSize 1 cup

ZUCCHINE TRIFOLATI



Zucchine Trifolati image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

2 tablespoons olive oil
1/4 red onion, chopped
6 small zucchini (very young zucchini with few seeds), sliced into half-moons
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large nonstick skillet. Add the onions and saute until soft, about 1 minute. Add the zucchini and saute, stirring, until golden and soft, 8 to 10 minutes. Season with salt and pepper. Serve.

ZUCCHINI TRIFOLATI, TOMATO



Zucchini Trifolati, Tomato image

Provided by Rose Gray

Categories     Herb     Tomato     Vegetable     Side     Picnic     Basil     Zucchini     Summer

Yield Makes 4 servings

Number Of Ingredients 5

Zucchini: 1 lb
Cherry tomatoes: 10 oz
Garlic cloves: 2
Basil leaves: 2 tbsp
Ex. v. olive oil

Steps:

  • Wash the zucchini. Cut them in half lengthwise, then into rough pieces of about 3/4 inch. Tear the tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop the basil.
  • Heat 2 tbsp. olive oil in a skillet. Add the zucchini and garlic, and stir to combine. When the zucchini begins to brown, add the tomatoes, salt, and pepper. Stir well, then cook for 5 minutes.
  • Remove from the heat and add the basil. Drizzle with olive oil and cover. Let sit for at least 10 minutes before serving.

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