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- Zucchini Trifolati with Tomato
- (Zucchini Trifolati con Pomodoro)
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- Ingredients:
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- 1 lb zucchini
10 oz cherry tomatoes
2 garlic cloves
2 tbsp basil leaves
Extra virgin olive oil
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- Directions:
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- Wash the zucchini.
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- Cut them in half lengthwise, then into rough pieces of about 3/4 inch.
Divide the tomatoes in half and squeeze out some of the seeds and juice.
Peel the garlic and cut into slivers.
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- Chop the basil.
Heat 2 tbsp of olive oil in a skillet.
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- Add the zucchini and garlic, and stir to combine.
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- When the zucchini begins to brown, add the tomatoes, salt and pepper.
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- Stir well, then cook for 5 minutes.
Remove from the heat and add the basil.
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- Drizzle with more olive oil and cover.
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- Let sit for at least 10 minutes before serving. Makes 4 servings.
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- That's it!
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