Zucchini Trifolati

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

The interesting thing about this recipe is the addition of water to the oil which makes the zucchini have a creamy consistency.


  • 18 small zucchini, trimmed and cut at an angle into 3-4 slices
  • 3 tablespoons olive oil
  • 2 garlic


Heat the oil in a large frying pan, add the garlic and gently brown. Then add the zucchini and cook slowly for 15-20 minutes. When brown on all sides, add 125 ml (4 fl oz) boiling water and stir, scraping and combining the brown juices that have formed on the bottom of the pan until all the water has been absorbed and the zucchini are soft. Add the mint or basil, season with salt and pepper and