Zucchini Trifolati: Sauteed Zucchini

It is really customary in Italy to prepare fresh, seasonal produce by simply sautéing it in a pan with a touch of olive oil, some shallots and a pinch of salt. This way of cooking embraces the natural flavors and textures of the vegetables which you never want to compromise by overcooking. This is also a really great way to prepare a wonderful, healthy meal quickly during the hot Summer when you don’t feel like turning on the oven or leaving the stovetop cooking away for hours.


Prep Time: 5 mins/ Cook Time: 112 mins/ Serves: 4-6

2 tablespoons olive oil
1/4 red onion, chopped
6 small zucchini (very young zucchini with few seeds), sliced in half moons
Kosher salt and pepper

Heat olive oil in a large non-stick skillet. Once hot add onions and sauté until soft, about 1 minute. Add the zucchini and sauté while stirring until they are golden and soft, about 8-10 minutes more. Season the zucchini with salt and pepper, to taste.