Zucchini - Zucchini in tegame
A plentiful summer vegetable which can be on the table in minutes.
Ingredients:
2 lbs. fresh zucchini
2 shallots sliced thin
1 Tbsp chopped Italian parsley
2 Tbsp. extra virgin olive oil
salt to taste
Instructions:
1. Sauté the shallots in the oil.
2. Cut the zucchini lengthwise twice and then slice them crosswise to make small cubes.
3. When the shallots have softened up add the zucchini.
4. Cook at a medium heat, stirring frequently until they are done, about 15 to 20 minutes.
5. About 5 minutes before they are done add the parsley.
Notes:
Serve the zucchini hot as a side dish.
[...] weeks ago the first trombetta was ready and I prepared it as I prepare zucchini, cut it in cubes with sauteed onions. I really didn’t like the result and I actually [...]