Zucchine Trifolate
Zucchine trifolate are sliced zucchini sautéed quickly in olive oil with garlic and fresh parsley. The goal is to keep the slices intact and lightly browned, avoiding the common mistake of steaming them into a soft mash. You want a distinct contrast between the crisp, seared exterior and the tender middle.
- Difficulty
- Easy
- Total time
- 20 min
- Hands-on
- 15 min
- Serves
- 4
Ingredients
- 1.5 lb firm green zucchini, sliced into 1/8-inch rounds
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 tbsp fresh Italian parsley, finely chopped
- to taste sea salt and black pepper
Step by step
Heat the oil
Place the skillet over medium-high heat and add the olive oil. Once the oil flows like water, add the garlic.
Sear
Add the zucchini rounds in a single layer. Let them cook undisturbed for 3 minutes until the underside is deep gold.
Flip
Turn the slices carefully with a spatula. Cook for another 3 minutes until the other side shows similar color.
Finish
Remove from heat immediately. Sprinkle with salt, pepper, and the fresh parsley before tossing once in the pan.
Questions people ask
Should I salt the zucchini before cooking to draw out water?
For this method, no. Salting beforehand makes them limp and difficult to sear. Salt them only at the very end.
Can I use butter instead of oil?
Olive oil is traditional and holds up better to the high heat needed for the sear.
Tips
- Slice the zucchini to a uniform thickness; if some are thick and some are thin, the thin ones will turn to mush before the others are colored.
- If you must cook a large amount, do it in two separate batches rather than forcing it into one pan.
- Use a metal spatula to get under the slices easily without breaking them.
Variations
- Spicy: Add a pinch of dried red chili flakes to the oil at the same time as the garlic.
- Acid finish: Add a squeeze of fresh lemon juice or a teaspoon of white wine vinegar just as you kill the heat for a brighter flavor profile.