Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, chopped 
  • 1 clove garlic, chopped 
  • 6 small zucchini (very young zucchini with few seeds), halved lengthwise and sliced into half-moons
  • Pinch red pepper flakes, optional
  • Kosher salt and black pepper 
  • 2 tablespoons finely chopped fresh parsley 

Directions

Heat the olive oil in a large skillet. Add the onions and garlic; saute until soft, about 3 minutes. Add the zucchini and saute, stirring, until golden and soft, another 8 to 10 minutes. Stir in the red pepper flakes if using. Season the zucchini with salt and pepper to taste. Sprinkle with parsley before serving.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Strichettoni con Cipolle Ed Erbe (Bow Ties with Onions and Herbs)

Recipe courtesy of Mario Batali

Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifolati

Recipe courtesy of Mario Batali

Zucchine Trifolati

Recipe courtesy of Debi Mazar and Gabriele Corcos

Stuffed Onions: Cipolle Ripiene

Recipe courtesy of Mario Batali

Stuffed Onions: Cipolle Ripiene

Recipe courtesy of Mario Batali

Spaghetti with Fried Zucchini: Spaghetti con Zucchinne Fritte

Recipe courtesy of Mario Batali

Kidneys with Mushrooms and Potatoes: Rognocini Trifolati

Recipe courtesy of Mario Batali

Arroz con Gandules

On TV

So Much Pretty Food Here