Best 6 Zucchini Trifolati Tomato Recipes
Zucchini Trifolati with Tomato: A Journey Through Italian Simplicity and Flavor
Embark on a culinary adventure with Zucchini Trifolati with Tomato, a delightful Italian dish that embodies the essence of simplicity and bursts with fresh flavors. This classic summer recipe captures the vibrant colors and tastes of zucchini, tomatoes, garlic, and herbs, creating a symphony of flavors that will tantalize your taste buds. Join us as we explore the culinary delights of this timeless dish, with two variations to suit your preferences and dietary needs. The first recipe presents the traditional version, while the second offers a vegan alternative with a creamy twist. Discover the versatility of Zucchini Trifolati with Tomato and let your taste buds embark on an unforgettable journey of Italian culinary excellence.
ZUCCHINI TRIFOLATI
Simple Italian cooking at its best!
Provided by Deborah Mele
Categories Vegetables - Zucchini
Time 40m
Number Of Ingredients 6
Steps:
- Heat the olive oil over low heat in a heavy skillet and add the zucchini and garlic.
- Cook slowly until the zucchini softens and browns, about 15 minutes.
- Add the water and stir to mix, scraping any browned bits from the bottom of the pan.
- Continue to cook until all of the water has been absorbed, about another 10 minutes.
- Stir in the fresh chopped mint or parsley and red pepper flakes.
- Season well with salt and pepper and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 cup
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
EASY ZUCCHINI-TOMATO SIDE DISH
This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.
Provided by mooku007
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g
ZUCCHINE TRIFOLATI
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large nonstick skillet. Add the onions and saute until soft, about 1 minute. Add the zucchini and saute, stirring, until golden and soft, 8 to 10 minutes. Season with salt and pepper. Serve.
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
ZUCCHINI TRIFOLATI, TOMATO
Steps:
- Wash the zucchini. Cut them in half lengthwise, then into rough pieces of about 3/4 inch. Tear the tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop the basil.
- Heat 2 tbsp. olive oil in a skillet. Add the zucchini and garlic, and stir to combine. When the zucchini begins to brown, add the tomatoes, salt, and pepper. Stir well, then cook for 5 minutes.
- Remove from the heat and add the basil. Drizzle with olive oil and cover. Let sit for at least 10 minutes before serving.
Tips:
- Choose the right zucchini: For the best flavor and texture, select small to medium-sized zucchini that are firm and have smooth, unblemished skin.
- Prepare the zucchini properly: To prevent the zucchini from becoming watery, slice it thinly and cook it over high heat.
- Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma.
- Add the tomatoes at the end: This will help to prevent them from becoming overcooked and mushy.
- Season to taste: Be sure to taste the zucchini trifolati before serving and adjust the seasoning accordingly.
Conclusion:
Zucchini trifolati is a delicious and versatile side dish that can be enjoyed on its own or as an accompaniment to grilled meats, fish, or poultry. It is also a great addition to pasta dishes and salads. With its simple ingredients and easy preparation, this recipe is sure to become a favorite in your kitchen.
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