Zucchini Trifolati Food

ZUCCHINI TRIFOLATI

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.

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.

ZUCCHINE TRIFOLATI

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.