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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 ¼ 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: 
45 Minutes
Servings: 
4

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 62 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.33 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 116.1 mg4.8%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.9 g7.6%

Sugars 2.2 g

Protein 2 g3.9%

Vitamin A 25% Vitamin C 60.2%

Calcium 4.1% Iron 7.2%

*Based on a 2000 Calorie diet

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Zucchini Trifolati Recipe