Zucchine Trifolate (Garlic-Parsley Zucchini)意式蒜香欧芹西葫芦

Method做法

1. Pour a little oil into a wide nonstick skillet and add the garlic, letting it gently warm so it smells fragrant but doesn't brown.

   宽不粘锅里倒点油，放蒜，慢慢加热，让蒜出香味但别变黑。

   Medium · 1 min中火 · 1分钟

   The pan smells fragrant without smoke or black burned patches.锅里有香气，没冒烟，也没有焦黑的地方。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the zucchini, salt, and pepper, spread them in a loose layer, and cook uncovered, turning the slices gently so they don't get crushed.

   下西葫芦、盐和胡椒，松松地铺开，开盖煮，轻轻翻动，别把瓜片压烂。

   Medium · 4 min中火 · 4分钟

   Vegetables are tender but retain their shape.蔬菜已经软了，但还保持着形状。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Keep cooking until the thickest slice is tender but still holds its shape. If it starts to scorch before it's tender, lower the heat and add a small splash of water.

   继续煮到最厚的那片软了但还成形。要是还没软就先焦了，就把火调小，加一点点水。

   Medium · 4–6 min中火 · 4–6分钟

   Vegetables are tender but retain their shape.蔬菜已经软了，但还保持着形状。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

4. Take out the garlic, turn off the heat, and fold in the parsley. Serve it right away as a vegetable side, not a full protein-and-grain dinner.

   把蒜挑出来，关火，拌入欧芹。马上盛出来当蔬菜配菜，别当成有蛋白有主食的一整餐。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。