Zucchini Trifolati Recipes
ZUCCHINI TRIFOLATI
Simple Italian cooking at its best!
Provided by Deborah Mele
Categories Vegetables - Zucchini
Time 40m
Number Of Ingredients 6
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
ZUCCHINI TRIFOLATI, TOMATO
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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