Sautéed Zucchini with Mint, Basil & Pine Nuts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- sea salt and freshly ground pepper to taste
- 1 pound zucchini (or any summer squash) sliced into 1/2-inch rounds
- 3 tablespoons (or less) olive oil divided
- 3 small cloves garlic
- 10 (or more) mint leaves
- 5 (or more) basil leaves
- 1 heaping tablespoon capers rinsed
- 2 tablespoons pine nuts or walnuts lightly toasted
- 1 to 2 teaspoon red wine vinegar or white balsamic or w
- additional mint and basil torn, to garnish (optional — i omit bc i go big on the knife pesto)
- homemade ricotta and your favorite bread (optional for serving)
- Carbohydrate 2.9754 g
- Cholesterol 0 mg
- Fat 0.045 g
- Fiber 0.188999991416931 g
- Protein 0.5724 g
- Saturated Fat 0.00801 g
- Serving Size 1 1 recipe (463g)
- Sodium 156.562 mg
- Sugar 2.78640000858307 g
- Trans Fat 0.01359 g
- Calories 13 calories
Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don't salt them yet!While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch. Note: I've cut back the oil here, but if you feel you need a splash more while you are sautéing, go for it. Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste. Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well. Add nuts. Scoop everything out onto a serving plate. Right before serving, sprinkle on extra herbs if using.
