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Zucchine Trifolati
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 15 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 1/4 red onion, chopped
- 6 small zucchini (very young zucchini with few seeds), sliced into half-moons
- Kosher salt and freshly ground black pepper
Directions
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.
© Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011