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Funghi e Zucchini Trifolati
Sauteéd Mushrooms and Zucchini
Serves 4-6


2 medium zucchini, washed, cored and sliced
8 oz mushrooms, washed and sliced
½ cup onion, finely chopped
3 Tbsp EVOO
1 clove garlic, minced
2 Tbsp parsley, chopped
salt and pepper


1. In a skillet sauté onion with olive oil until translucent.

2. Add zucchini and mushrooms and sauté until liquid released by the vegetables has evaporated. Keep on high heat. Add garlic and parsley and adjust to taste with salt and pepper.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt .Un #13
Woodbridge, Ont.