Zucchini Trifolati, Tomato
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- Carbohydrate 7 g(2%)
- Fat 3 g(5%)
- Fiber 2 g(8%)
- Protein 2 g(4%)
- Saturated Fat 0 g(2%)
- Sodium 13 mg(1%)
- Calories 57
Preparation 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.
Preparation 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.
