ZUCCHINI TRIFOLATI (sauteed, for six)

¼ cup olive oil

2 garlic cloves, crushed

2 pounds small zucchini, cut into ¼ inch dices


freshly ground pepper

¼ cup chopped flat leaf parsley


1.   Heat the oil over medium heat in your largest skillet.  Cook the garlic for a minute to flavor the oil, then discard it.

2.   Raise the heat to high, add the diced zucchini and saute, stirring frequently, for about 5 minutes, until it is just done.  Season with salt and pepper. 

3.  Turn the zucchini into a serving dish and sprinkle it generously with chopped parsley.

from Arrigo Cipriani, The Harry’s Bar Cookbook

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