TABELIAAUTHENTIC RECIPE
Zucchine TrifolateSautéed Zucchini with Garlic and Parsley
A basic zucchini side dish sautéed with garlic, parsley and white wine. Its success depends on a fine balance: cooking the zucchini through to bring out their sweetness without overcooking them.
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Ingredients (4 servings)
- Zucchini600 g
- Garlic2 cloves
- Flat-leaf parsley2 tbsp
- Extra virgin olive oil3 tbsp
- Dry white wine50 ml
- Salt1 pinch
Method
Preparation
Cut the zucchini into half-moons
- 1 Cut the zucchini into half-moons 5 mm thick.
- 2 An even thickness ensures they cook evenly.
Release the garlic’s aroma
- 1 Heat extra virgin olive oil in a frying pan over medium-high heat, add thinly sliced garlic and sauté for 30 seconds.
Sautéing
Brown the zucchini and reduce the white wine
- 1 Add the zucchini and sear for 2–3 minutes to form golden surfaces.
- 2 Turn everything over and sauté for another 3–4 minutes.
- 3 Add the white wine and cook off the alcohol for 1 minute.
Finishing
Finish with salt and parsley
- 1 Adjust the seasoning with salt, turn off the heat and tear in the parsley.
About this dish
Zucchine trifolate is a home-style contorno made with summer zucchini throughout Italy. When zucchini are plentiful in markets, they are prepared with garlic, parsley and olive oil and served alongside meat or fish.
Trifolate is also a term used for mushroom dishes, expressing a basic Italian approach of dressing familiar vegetables with herbs and oil. The zucchini’s moisture and lightness make a side dish that does not weigh down the summer table.
Today it is still prepared ahead in home kitchens or served as a trattoria accompaniment. It is not a showy dish, but a flexible, practical way to bring summer vegetables to the everyday table.
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