So you can be use to have a few zucchini for breakfast, lunch and dinner at the moment....maybe spiced up with the occasional tomato - they have also started to produce like crazy....
So this is a really easy antipasto or contorno to be cooked over the next couple of months....The name of the dish is Zucchini Trifolati - some says it comes from the idea, that they zucchini are sliced thin like truffles - but we always cut them on the thick side, so they get really creamy during cooking. As always rule number one, when it comes to zucchini - get them while they are still on the small side....
For "Zucchini trifolati" - you need:
Extra virgin olive oil
Zucchini, sliced in thick slices, about 1 cm
Garlic, finely sliced
Fresh chili, chopped
We used thyme, because the mint was suffering in the heat.
Sea salt and black pepper
Toasted hazelnut, roughly chopped
Take a large frying pan or pan with low sides. Pour in a thin layer of olive oil and heat. Add the zucchini and fry on medium heat for about 15-20 minutes, until they start to brown a little and soften a bit. Add garlic, chili and thyme if using and continue to cook for 5 minutes. If using mint - the original version - add this at the end. Now pour in a little water, so you just cover the base of the pan. Continue to cook, scraping any brown bits of the base. Once the water has evaporated and your zucchini has gone really soft and creamy, remove from the heat and season with salt, pepper and lemon juice.
When serving - these are really tasty at room temperature, sprinkle over the hazelnuts.
We like these on a bruschetta, with mozzarella or burrata or as a side for fish or chicken....