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le zucchine triffolate
sautéed zucchini 

serves 4

10-12 small zucchini sliced thinly into rounds    

3 cloves garlic, smashed

6 Tbs extra virgin olive oil

salt

chopped hot red pepper to taste            

handful of fresh basil, mint, or whatever herbs are in your garden and if your zucchini have their flowers add them too

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In a large sauté pan warm the garlic and hot pepper in olive oil until it just begins to sizzle. Use a fruity olive oil like Olio della Donna laStoria to bring out the sweetness of the zucchini or use a bitter and peppery Tuscan olive oil like OdD Piero to give them some personality.

Add the zucchini with salt to taste and sauté over medium-high heat Stirring frequently to prevent the garlic from burning, if it starts to burn remove it, it will have already released its flavor. The zucchini should lose most of their liquid, they're done when they're shriveled and beginning to brown. Turn off the heat and stir in the roughly chopped herbs/flowers.

Serve it as is or stir some ricotta into it. This can be a side dish or spoon it on top of toasted bread that's been drizzled with olive oil to make summery crostini. 

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