Zucchine trifolate

Sautéed zucchini is a classic and very simple Italian side dish. Here’s how to prepare it:

Ingredients

• 4 medium zucchini
• 2 cloves of garlic
• Fresh parsley to taste (as much as needed)
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste (optional)

Preparation

1. Wash the zucchini, dry them, and cut them into not too thick slices or sticks, depending on your preference.

2. In a wide pan, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves. Let them brown for a few minutes until they become aromatic.

3. Remove the garlic from the pan (or leave it if you prefer a stronger flavor) and add the zucchini. Sauté over medium-high heat, stirring occasionally to prevent sticking.

4. When the zucchini begins to color, lower the heat and continue cooking until they are soft but still slightly al dente.

5. Season with salt and, if desired, add a pinch of freshly ground black pepper.

6. Just before turning off the heat, add the chopped fresh parsley and stir to evenly flavor the dish.

Serve the sautéed zucchini hot as a side for meats or fish, or even at room temperature.

You can vary this recipe by adding halved cherry tomatoes during cooking, giving an additional note of taste and color to the dish. If you prefer a bolder flavor, at the end of cooking, you can also add some grated lemon zest for a touch of freshness.