Best Zucchini Trifolati Tomato Recipes

Zucchine Trifolati image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

2 tablespoons olive oil
1/4 red onion, chopped
6 small zucchini (very young zucchini with few seeds), sliced into half-moons
Kosher salt and freshly ground black pepper

Steps:

Heat the olive oil in a large nonstick skillet. Add the onions and saute until soft, about 1 minute. Add the zucchini and saute, stirring, until golden and soft, 8 to 10 minutes. Season with salt and pepper. Serve.

Spaghetti with Zucchini and Tomatoes image

Provided by Tyler Florence

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 medium zucchini, sliced into thin rounds
1 medium yellow summer squash, sliced into thin rounds
1 pint cherry tomatoes
1 bulb fennel, trimmed, cored and thinly sliced
1/2 onion, finely chopped
4 cloves garlic, chopped
2 tablespoons chopped fresh oregano
1/2 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes
Freshly ground pepper
1 pound spaghetti
Juice of 1 lemon
Grated parmesan cheese, for topping

Steps:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.

Zucchini Trifolati, Tomato image

Provided by Rose Gray

Yield Makes 4 servings

Number Of Ingredients 5

Steps:

Wash the zucchini. Cut them in half lengthwise, then into rough pieces of about 3/4 inch. Tear 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. 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 olive oil and cover. Let sit for at least 10 minutes before serving.