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

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.

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.

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