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Zucchini Trifolati with Tomato
Zucchini Trifolati with Tomato
(Zucchini Trifolati con Pomodoro)
 
 
Ingredients:
 
1 lb zucchini
10 oz cherry tomatoes
2 garlic cloves
2 tbsp basil leaves
Extra virgin olive oil
 
Directions:
 
Wash the zucchini.
 
Cut them in half lengthwise, then into rough pieces of about 3/4 inch.

Divide the tomatoes in half and squeeze out some of the seeds and juice.

Peel the garlic and cut into slivers.
 
Chop the basil.

Heat 2 tbsp of 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.

Remove from the heat and add the basil.
 
Drizzle with more olive oil and cover.
 
Let sit for at least 10 minutes before serving. Makes 4 servings.
 
That's it!
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