Zucchine trifolate from my book “My corner of Italy”

500g courgettes
1 clove of garlic
A bunch parsley

Cut the courgettes into chunks.
Fry the oil and parsley until sizzling, then add the courgettes with the salt and stir for a while until all the pieces are turning golden on all sides.
Close the lid and cook until tender, making sure they do not run dry and start to burn. The way my mother does them is so soft that they melt in the mouth. To accomplish this they need to cook a bit longer uncovered, stirring them often and they will sort of caramelise.IMG_6697red