Recipe courtesy of Debi Mazar and Gabriele Corcos

Zucchine Trifolati

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

1/4 red onion, chopped

6 small zucchini (very young zucchini with few seeds), sliced into half-moons

Kosher salt and freshly ground black pepper


  1. Heat the olive oil in a large nonstick skillet. Add the onions and saute until soft, about 1 minute. Add the zucchini and saute, stirring, until golden and soft, 8 to 10 minutes. Season with salt and pepper. Serve.