zucchine gialle e verdi trifolate
For 6
350 g patty pan squash
350 g crookneck squash
500 g mixed yellow and green zucchini
Maldon salt and freshly ground black pepper
4 tablespoons olive oil
3 garlic cloves, peeled and finely chopped
3 dried red chillies, crumbled
3 tablespoons chopped fresh flat-leaf parsley
finely grated zest of 2 washed lemons
3 tablespoons fresh marjoram leaves
extra virgin olive oil
Wash the zucchini and place them in a bowl of cold water for an hour. Dry and cut into 2 cm slices.
Wash the patty pans, cut off the stems, cut in half and then into quarters. Wash the crookneck, cut in half lengthways then cut into 3 cm lengths. Put the crookneck pieces in a colander, sprinkle with salt, and leave for at least half an hour. Wash and squeeze dry thoroughly.
Heat the olive oil in a large thick-bottomed saucepan, add the squash and fry quickly, browning on all sides. Add the zucchini and fry, stirring, for 5 minutes. Stir in the garlic, chilli and half the parsley and season with salt and pepper. Turn the heat down, cover the saucepan with a lid and cook for 10 minutes. Remove from the stove and add the remaining parsley, the lemon zest and marjoram. Test for seasoning. Drizzle with extra virgin olive oil and serve hot or at room temperature.