zucchini garlic parsley olive oil

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tested -- Use fresh flat leaf parsley

 

 

* Exported from MasterCook *

 

Truffled Zucchini or Zucchine Trifolate

 

Recipe By :Marina Malvezzi Needham and Olivia Chierighini

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 zucchini -- diced

3 tablespoons extra virgin olive oil

1 garlic clove

salt and pepper

1 tablespoon parsley -- finely chopped

 

Heat the oil in a large non-stick pan and gently brown the garlic. Then

depending on how much you like garlic either throw it away or if you like it

strong keep it in.

 

Throw the zucchini into the pan and cook on medium heat for about 15-20 minutes

stirring occasionally so they do not stick.

 

Add the parsley at the last minute and adjust for salt and pepper.

 

Description:

" prepared with garlic and parsley in olive oil "

Cuisine:

" Italian "

Source:

" Mangiare Bene: Culinary Academy Side Dishes "

S(Archived):

" http://www.mangiarebene.net/site/index.html "

Copyright:

" © 1996-2001 Marina Malvezzi "

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Per Serving (excluding unknown items): 106 Calories; 7g Fat (54.6% calories from

fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Trifolato in Italian comes from the name for truffle in dialect

" trifola, " and means prepared like a truffle, that is, cooked with garlic and

parsley in olive oil.

 

Nutr. Assoc. : 0 0 0 0 0

 

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