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Zucchini Trifolati with cherry tomatoes and basil

Zucchini Trifolati with cherry tomatoes and basil

(adapted from “Italian Two Easy, by Ruth Rogers and Rose Gray)


  • 2 zucchini’s – about 1lb worth
  • 10oz of cherry tomatoes
  • 2 garlic cloves
  • small handful of fresh chopped basil
  • Really good extra virgin olive oil
  • Sea salt and freshly ground black pepper


  • Cut the zucchini in half lengthwise. Cut each piece into small chunks – about 1/2” thick.
  • Squeeze the tomatoes to let out some of their juice. Discard the juice, and keep the tomatoes.
  • Peel and slice the garlic cloves.
  • In a large saute pan over a high heat, heat 2 tablespoons of olive oil. When the oil is hot, toss in the zucchini.
  • When this just starts to brown toss in the garlic.
  • When the zucchini is browned nicely, add in the cherry tomatoes, and season with salt and pepper to taste.
  • Let this cook for 5 minutes, stirring occasionally.
  • Mix in the basil, and pour over a little of the really good olive oil.
  • Cover, and let stand for 10 minutes off the heat before eating.
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