Zucchine Trifolate (Italian Sautéed Zucchini)

Ingredients

• •1 1/2 lb zucchini, sliced into half-moons
• •2 tbsp olive oil
• •2 cloves garlic, thinly sliced
• •1/4 cup fresh parsley, chopped
• •3/4 tsp salt

Directions

1. 1Heat olive oil in a wide skillet over medium-high heat.
2. 2Add zucchini in a single layer and cook for 4 minutes without crowding.
3. 3Turn the zucchini and add garlic.
4. 4Cook for 4 minutes more until browned and tender-crisp.
5. 5Season with salt and fold in parsley.
6. 6Serve immediately.

💡 A wide hot skillet lets the zucchini brown instead of steaming in its own moisture.

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