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Zucchini Trifolati with Cherry Tomatoes & Basil

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Zucchini Trifolati is an easy summer side dish! Zucchini, Cherry Tomatoes, and Basil combine together perfectly for this tasty vegetable side dish recipe that pairs perfectly with any summer bbq!

 

zucchini trifolati on white serving plate

 

Let it be said that I have a weakness for Farmers Markets. Ok, its not really a weakness as much as an absolute addiction. It is my heroin. In fact, if I saw a Farmers Market on the street corner, I would allow it to take me by the hand, lead me down a dark alley and have its way with me. I just can’t help myself!

 

The colors of all the fresh produce, all locally grown, the people selling fresh eggs, homemade pies and breads, different flavored honeys, fresh, local, organic meats, buckets of spices just waiting to be smelled. I just have to dive right in and spend every cent I happen to have on my pockets. It matters not if I have the ability to eat everything that I buy, and more often than not I always overbuy. I can’t help it. I try and restrain myself, but I get jittery and crabby and wake up at 3 am the next morning beating myself up because I didn’t buy that sweet corn.

 
 
zucchini trifolati on white platter
 

What is Trifolati?

Trifolati is an Italian cooking method of sautéing vegetables with garlic, olive oil, parsley, and a pinch of salt – and cooking it until the vegetables are soft and cooked through. This method is great because it really helps to embrace the natural flavors and textures of the vegetables.
 
*Hint: This easy side dish works equally well served warm or cold. As a side dish, serve straight from the stovetop paired with a simple chicken breast or grilled steak as it does served room temperature. You can also serve zucchini trifolati cold served with prosciutto, fresh mozzarella and crusty bread as an appetizer!
 
ingredients for zucchini trifolati on marble
 
squeezing cherry tomatoes for zucchini trifolati
 

How to Make Trifolati?

This easy side dish works great with the small zucchini because the large ones can contain too much water, making this dish too wet to cook well. 
 
  1. Slice the vegetables and herbs. You will want to squeeze the cherry tomatoes to get rid of their excess juices, which will make your zucchini squashy.
  2. Heat 2 TBSP of good olive oil into a sauté pan and when it is good and hot, add the sliced zucchini.
  3. Allow the zucchini to just sit for a few minutes before carefully flipping over. You don’t want to stir it too much or your zucchini will break down and become mushy.
  4. Add the garlic, then the cherry tomatoes, and season with salt and pepper. 
  5. Cook this for 5 minutes, stirring occasionally, until everything is tender and fragrant.
  6. Mix in the basil and some really good olive oil.
  7. Cover and remove from the heat. Allow to sit for 10 minutes before serving. 
 
For a complete meal, serve this zucchini trifolati with an easy meal like Meatloaf Meatballs and a hearty bread like Viking Bread.
 
zucchini trifolati in white platter with striped napkin
 

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Yield: 4 Servings

Zucchini Trifolati with Cherry Tomatoes & Basil

zucchini trifolati on white serving plate

This zucchini trifolati is an easy summer side dish! Zucchini, Cherry Tomatoes, and Basil combine together perfectly for this tasty vegetable side dish recipe that pairs perfectly with any summer bbq!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 zucchini
  • 5 ounces cherry tomatoes
  • 1 garlic clove, minced
  • A small handful of fresh chopped basil
  • A really good Extra Virgin Olive Oil
  • Sea Salt and Black Pepper to taste

Instructions

  1. Cut the zucchini into cubes, about 1/2" thick.
  2. Squeeze the cherry tomatoes to drain of their juices. Try and get all the juices you can out. Go ahead and throw away the juice, you don't need it.
  3. In a large saute pan over high heat, heat 2 tablespoons of olive oil.
  4. When the oil is hot, saute the zucchini.
  5. When the zucchini is just starting to brown, add the garlic.
  6. When the zucchini has browned well, add in the cherry tomatoes and season with the salt and pepper.
  7. Cook this for five minutes, stirring occasionally.
  8. Mix in the basil and pour a little of the really good olive oil in.
  9. Cover and remove from heat. Let this sit for 10 minutes before eating.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 48Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 78mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Suzy

Thursday 19th of September 2019

This is the perfect way to use up veggies! I've never heard of this cooking method but can't wait to try it!

Liz

Thursday 19th of September 2019

We've been getting so many cherry tomatoes in our garden- this is the perfect recipe to make! Thank you for sharing!

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