Vegetables

Zucchini Trifolati – Sautéed Zucchini

Sep 12, 2012 by Gabriele Corcos

DIFFICULTY

It is really customary in Italy to prepare fresh, seasonal produce by simply sautéing it in a pan with a touch of olive oil, some shallots and a pinch of salt. This way of cooking embraces the natural flavors and textures of the vegetables which you never want to compromise by overcooking. This is also a really great way to prepare a wonderful, healthy meal quickly during the hot Summer when you don’t feel like turning on the oven or leaving the stovetop cooking away for hours.

Serves: 4-6 / Prep Time: 10 minutes / Cooking Time: 10-12 minutes

2 tablespoons olive oil
1/2 small red onion, cut into thick chunks
6 small zucchini, halved lengthwise and cut crosswise into half- moons
Kosher salt and freshly ground black pepper

1Heat olive oil in a large nonstick skillet over medium-high heat until hot.

2Add the zucchini and onion and sauté for 10 to 12 minutes until the zucchini is golden, almost charred. Season with salt and pepper to taste and serve.

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