Zucchini Trifolati Recipe
Ingredients
| Zucchini - 1 pound (3 to 4 medium zucchini) | ||
| Salt | To Taste | |
| Garlic - 1 fat clove, peeled | ||
| Scallions - 2 whole, trimmed, white and part of the green | ||
| Virgin olive oil | 1 Tablespoon | |
| Parsley, preferably Italian - 3/4 cup chopped | ||
| Black pepper | 1 To taste | |
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 ΒΌ 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.
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 ΒΌ 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.
Chef
