📝 About This Recipe
Zucchine Trifolate is a beloved Italian 'contorno' that transforms humble summer squash into a silky, aromatic masterpiece. The name 'trifolate' refers to a cooking style similar to truffles—sautéed simply with high-quality olive oil, garlic, and fresh parsley. This dish celebrates the delicate sweetness of the zucchini, elevated by a hint of chili and the bright herbal finish that characterizes authentic Roman home cooking.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Medium Zucchini (firm and bright green, about 4-5 medium pieces)
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality, fruity Italian oil)
- 3 pieces Garlic Cloves (peeled and lightly smashed)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
Herbs and Seasoning
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Lemon Zest (optional, for a modern brightness)
Optional Enrichment
- 1 tablespoon Unsalted Butter (for a glossy, rich finish)
- 4-5 pieces Zucchini Blossoms (torn into strips if available)
👨🍳 Instructions
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1
Wash the zucchini thoroughly under cold water and pat them completely dry with a clean kitchen towel. Moisture is the enemy of a good sauté.
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2
Trim the ends of the zucchini. Slice them into uniform rounds about 1/8 to 1/4 inch thick. For a more rustic look, you can slice them into half-moons.
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3
In a large, wide skillet (preferably stainless steel or cast iron), add the extra virgin olive oil and the smashed garlic cloves.
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4
Turn the heat to medium-low and let the garlic gently infuse the oil for 3-4 minutes until it turns a light golden brown. Do not let it burn.
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5
If using, add the red chili flakes to the oil for 30 seconds to release their aroma.
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6
Increase the heat to medium-high and add the zucchini slices to the pan. Try to spread them out so they have maximum contact with the hot oil.
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7
Sauté the zucchini for 5-7 minutes without stirring too frequently. You want them to develop golden, caramelized edges.
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8
Once the zucchini are tender but still hold their shape (al dente), season them with the sea salt and freshly ground black pepper.
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9
If using zucchini blossoms, toss them in now for the last 60 seconds of cooking until they just wilt.
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10
Remove the garlic cloves from the pan and discard them—their job of flavoring the oil is done.
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11
Turn off the heat. Stir in the finely chopped parsley and the optional knob of butter, tossing gently until the butter is melted and the zucchini are glossy.
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12
Add the lemon zest if desired and give one final toss. Transfer to a warm serving platter and serve immediately.
💡 Chef's Tips
Choose smaller zucchini as they have fewer seeds and less water content, resulting in a better texture. Don't salt the zucchini at the beginning; salt draws out moisture which will cause them to steam rather than sauté. Ensure the pan is large enough; overcrowding the pan will lead to mushy zucchini instead of caramelized rounds. If you prefer a softer texture, you can cover the pan for the last 2 minutes of cooking. Use only fresh flat-leaf parsley; curly parsley lacks the depth of flavor required for this dish.
🍽️ Serving Suggestions
Pair with a crisp Verdicchio or Gavi white wine to complement the herbal notes. Serve alongside grilled sea bass or roasted chicken for a light, Mediterranean meal. Use leftovers as a topping for bruschetta or folded into a fluffy frittata the next morning. Excellent as a component of a classic Italian Antipasto misto platter. Serve at room temperature during summer months to allow the flavors to meld.