Zucchine trifolate: A classic side dish to accompany any main course!
Let’s get down to the basics
To make a tasty zucchine trifolate, the zucchini you choose must meet certain requirements:
- They must be crunchy – not soft.
- They should be sweet – not bitter.
- Make sure they’re not too small.
- Make sure they don’t absorb too much oil.
Of course, zucchini choice also depends a lot on personal preference – some people like zucchini thinly sliced so they turn into a sort of cream while cooking, while others prefer their zucchini sliced for a thicker consistency. In any case, we suggest cooking the zucchini over high heat for a very short time to maintain flavor and consistency.
How to make zucchine trifolate
First, choose fresh medium-sized elongated zucchini. (While the rounder variety might be prettier, they are better suited to being stuffed rather than sautéed in a pan.) The best zucchini are the small variety with squash blossoms – fresh and in season, of course – but even with the larger, dark green variety of zucchini, the result will be delicious! After washing and slicing the zucchini into four parts lengthwise, remove the ends, followed by the seeds – but don’t throw them away! You can use this part of the zucchini in minestrone or other soup recipes. You can also leave them for your zucchine trifolate, but this will cause the zucchini to soften and become soggier as a result.
To cook the zucchini, first prepare a sauté with finely chopped onion and some extra-virgin olive oil. Then add the cubed zucchini. If you don't remove the seeds from the zucchini, be sure to cut the zucchini into fairly thick slices. Some people like to add garlic or shallots to the onion, while others prefer their zucchini only with garlic, but this depends a bit on the result you’re looking for. In our opinion, onion is always the best choice. Start with the saucepan over high heat to sauté the onion and zucchini until golden-brown. Then lower the heat and continue cooking with a lid on – or serve immediately as is for a super-crispy version. Once you finish cooking, add salt and freshly chopped parsley to taste. Or some basil and mint if it’s summertime!
Water: To add or not to add?
For a creamier consistency, you might add some water to soften the zucchini, but this isn’t suggested and it’s not necessary – unless you prefer a very soft texture. You can simply sauté the zucchini with a little oil in a non-stick pan and it will release its own liquid, so you don’t really need to add anything else – no broth, wine or water necessary! (Unless expressly required by the recipe.)
Ideas for zucchine trifolate
With this side dish, you can make many other recipes – like a zucchini frittata or even combined with pasta or couscous as a first course. Or you could always use the zucchini to stuff a meat pocket or to accompany a roast or baked fish. Not to mention using zucchine trifolate to top off a heartwarming risotto – maybe adding in some shrimp for that extra touch. What about making zucchini meatballs with ricotta cheese? (The kids love this one!) And for an aperitif, appetizer, picnic or an improvised snack, a quick and simple savory pie with traditional pie dough, ricotta cheese and zucchini will definitely do the trick! But if you just want to serve them as a side dish with a little extra spice, cook them with chunks of eggplant or carrots and potatoes – either roasted in the oven on sautéed and steamed in a saucepan!