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Zucchini Trifolati

Zucchini are part of the same family of aubergines (also known as eggplant or brinjal) and so are very rich in water. 'Trifolati' means sliced and cooked in a fried pan.

This dish is really easy to prepare and good as a side dish or for breakfast.


4 larger or 6 smaller zucchini
1 onion
1 diced tomato
1 clove finely chopped garlic
Soy sauce
3 tsp olive oil

Cooking Instructions

  • Slice the zucchini into 5mm thick round pieces and put them on a plate. Salt the slices so that they release some of their water; this takes about 10-15 minutes.
  • Slice the onion into tiny rings, pour the oil into a frying pan, add the onions and the garlic.
  • Once the onions become transparent, add the zucchini and a dash of soy sauce. Leave the zucchini to cook for about 10 minutes, then add the tomato and cook for another 10 minutes.
  • Add salt and a little basil then allow to cook for 2 or 3 minutes more.
  • Tip: if there is not enough liquid then add a little water. Allow the zucchini to fully cook; they must me smooth when ready.
Serves 4 people

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