Zucchine Trifolati Food

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.

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.