Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Zucchine Trifolati
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 115
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 720
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
Directions
- 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.