Sautéed Zucchini with Basil, Mint, & Pine Nuts
Ingredients
The zucchini
-
1
pound
zucchini (or any summer squash), sliced into ½-inch rounds
-
3
tablespoons
olive oil, divided
The pesto
-
3
small cloves
garlic
-
10
leaves
mint
-
5
leaves
basil
-
1
heaping tablespoon
capers, rinsed
The garnish
-
2
tablespoons
pine nuts or walnuts, lightly toasted
-
1 to 2
teaspoons
red wine vinegar or white balsamic or whatever vinegar you have
-
to taste
sea salt and freshly ground pepper
-
to taste
additional mint and basil, torn (optional)
For serving (optional)
-
homemade ricotta
-
your favorite bread
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté half the zucchini until golden brown.
- While the zucchini cooks, chop the garlic, mint, basil, and capers together to make a knife pesto.
- Remove the first batch of zucchini and sauté the remaining zucchini in another tablespoon of oil.
- Combine the cooked zucchini, knife pesto, and vinegar in the skillet, and season with salt and pepper.
- Add the toasted nuts, toss everything together, and serve with additional herbs if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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