Zucchini Trifolati Recipe | Italian Recipes | PBS Food

Try this trifolati recipe made with zucchini. You can watch Sue prepare the dish in this clip from Lakeland Cooks!


Yield: 4-6 servings



  • 1 pound small zucchini
  • 10 ounces cherry tomatoes
  • 4 cloves garlic
  • 2 tablespoons chopped fresh basil leaves
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste


  1. Wash zucchini. Cut them in half lengthwise and then in half crosswise into rough pieces of about three-quarter inch.
  2. Tear tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers.
  3. Chop basil and set aside.
  4. Heat 2 tablespoons olive oil in a skillet over medium-high heat. When hot, add zucchini.
  5. When zucchini begins to brown, add garlic and sauté for a couple of minutes.
  6. Add tomatoes, salt and pepper. Stir well, then cook for 5 minutes. Remove from heat and add basil.
  7. Drizzle with 1 tablespoon olive oil, cover and set aside at least 10 minutes before serving.
Presented by: