Zucchini Trifolati con Pomodoro

Zucchini Trifolati with Tomato

1 lb zucchini
10 oz cherry tomatoes
2 garlic cloves
2 Tbsp basil leaves
Extra virgin olive oil

Wash the zucchini. Cut them in half lengthwise, then into rough pieces of
about 3/4 inch. Divide the tomatoes in half and squeeze out some of the
seeds and juice. Peel the garlic and cut into slivers. Chop the basil.
Heat 2 Tbsp of olive oil in a skillet. Add the zucchini and garlic, and
stir to combine. When the zucchini begins to brown, add the tomatoes, salt
and pepper. Stir well, then cook for 5 minutes. Remove from the heat and
add the basil. Drizzle with more olive oil and cover. Let sit for at least
10 minutes before serving. Makes 4 servings.

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Ciao-Ciao!
Adriana

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