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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

I love a good easy side dish packed with fresh produce, don’t you?

This is a GREAT side dish to make with kids when you garden together because it helps them make the connection between caring for the plants, harvesting the plants, and then cooking and eating the plants in an easy and delicious way.

Make sure to read my post about how to grow a vegetable garden with your kids as a way to help them eat more vegetables.

Check out more of my best kids vegetable recipes in this post, and then check out my guide on trying new foods for kids, too!

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

How to make Trifolati with zucchini

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Recipe Note: 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.
squeezing cherry tomatoes for zucchini trifolati

How kids can help you cook

This is a great recipe for kids to help with!

  • Kids aged 1-3 can help you wash the zucchini and tomatoes, and pick the basil leaves off the stems.
  • Kids aged 4-6 can do everything above, plus help you slice the zucchini with a kid safe knife, and slice the basil.
  • Kids aged 7-10+ can help you do everything above, plus help you cut the tomatoes (with supervision) and help sauté everything.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

zucchini trifolati in white platter with striped napkin

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zucchini trifolati on white serving plate

Zucchini Trifolati with Cherry Tomatoes & Basil

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!
5 from 2 votes
Print Pin Rate
Course: Kid Friendly Side Dishes
Cuisine: American
Keyword: garden vegetable, kids cooking recipe, side dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 47kcal
Author: Jenni – The Gingered Whisk

Ingredients

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

Instructions

  • Cut the zucchini into cubes, about 1/2" thick.
  • 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.
  • In a large saute pan over high heat, heat 2 tablespoons of olive oil.
  • When the oil is hot, saute the zucchini.
  • When the zucchini is just starting to brown, add the garlic.
  • When the zucchini has browned well, add in the cherry tomatoes and season with the salt and pepper.
  • Cook this for five minutes, stirring occasionally.
  • Mix in the basil and pour a little of the really good olive oil in.
  • Cover and remove from heat. Let this sit for 10 minutes before eating.

Nutrition

Serving: 1g | Calories: 47kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 78mg | Fiber: 1g | Sugar: 2g

2 Comments

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

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

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