Zucchini Trifolati con Cipolle

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

Kosher salt and black pepper 

2 tablespoons finely chopped fresh parsley 


  1. 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.

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