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Italian · Lunch, dinner

Zucchini Trifolati

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Trifolati describes an Italian preparation sautéed with garlic, olive oil, and parsley. Although especially common with mushrooms, the method makes zucchini into a quick side dish.

Ingredients

  • 700 g zucchini, sliced
  • 3 tablespoons olive oil
  • 2 garlic cloves, lightly crushed
  • 3 tablespoons chopped parsley
  • Salt and pepper

How to cook

  1. Heat oil and garlic in a wide skillet. Add zucchini in a single layer as much as possible.
  2. Cook over medium-high heat for 8 to 10 minutes, turning occasionally, until browned but not mushy.
  3. Remove garlic, season, and fold in parsley.

Recipe photographs link to their original publishers.