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Zucchini Trifolati, Tomato

By Rose Gray and Ruth Rogers

4.8

(10)

Editor's note: The recipe and introductory text below are from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.

Vegetables trifolati is a method of slicing and cooking with garlic, olive oil, and parsley. Other ingredients, such as mint, wine, or chiles, are sometimes added. In this recipe we add fresh, ripe tomatoes.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Zucchini: 1 lb
Cherry tomatoes: 10 oz
Garlic cloves: 2
Basil leaves: 2 tbsp
Ex. v. olive oil

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Remove from the heat and add the basil. Drizzle with olive oil and cover. Let sit for at least 10 minutes before serving.

TagsItalianEuropeanZucchiniSquashVegetableCherry TomatoTomatoSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarian5 Ingredients or FewerQuickWeeknight MealsSauteCookbooks
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