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Zucchini Trifolati

Fat.Freedom's picture
Ingredients
  Zucchini 1 Pound (3 To 4 Medium Ones)
  Salt To Taste
  Garlic 1 Clove (5 gm), peeled
  Scallions 2 , trimmed (White And Part Of The Green)
  Virgin olive oil 1 Tablespoon
  Italian parsley 3⁄4 Cup (12 tbs), chopped (Preferably Italian)
  Black pepper To Taste, freshly ground
Directions

GETTING READY
1. Rinse the zucchini and remove its ends.
2. Cut the zucchini into 1/2-inch slices.
3. In a colander, place the slices and sprinkle with salt.
4. Mix using your hands, and let it stand for 30 minutes.
5. Shake the colander once in a while.
6. Split the garlic clove lengthwise, then slice as thinly as possible and keep aside. There should be about 1 heaped teaspoonful of slices. If not, add more garlic to make up this amount.
7. Split the scallions lengthwise, then slice crosswise as thinly as possible to make about ΒΌ cup. Keep aside.

MAKING
8. In a large skillet, heat the oil over medium-high heat.
9. Add the garlic, and just as it begins to sizzle but is not brown, add the zucchini.
10. Reduce the heat to medium and cook, tossing, for 5 to 7 minutes, until zucchini softens a bit and takes on a little color.
11. Remove the skillet from the heat and add the scallions, parsley, and pepper.
12. Toss gently to mix everything together.

SERVING
13. Turn the mixture out onto a platter.
14. Serve hot, or even at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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