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- Zucchini Trifolati con Pomodoro
- (Zucchini Trifolati with Tomato)
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- Ingredients:
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- 1 lb zucchini
10 oz cherry tomatoes
2 garlic cloves
2 tbsp basil leaves
Extra virgin olive oil
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- Directions:
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- 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.
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- That's it!
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