Recipe from: Vegetable Literacy Makes about 2 cups
Ingredients:
- 1 lb zucchini, any color or variety
- 3 tbsp olive oil
- 3 small cloves garlic
- 10 mint leaves
- 5 basil leaves
- 1 heaping tbsp capers, rinsed
- 2 tbsp pine nuts or walnuts, lightly toasted (sub pepitas for nut allergy)
- 1 to 2 teaspoons red wine vinegar
- Sea salt & freshly ground pepper
- Additional mint & basil leaves, slivered or torn, to finish
Directions:
- Slice the zucchini into rounds a scant ½ inch thick. Heat the oil in a 10-inch skillet over medium high heat. When the oil is hot add the zucchini and sauté, flipping and turning every few minutes, until golden brown for about 15 minutes. They won’t necessarily cook evenly.
- Meanwhile, chop together the garlic, mint basil and capers and toast the nuts or seeds.
- When the zucchini is golden, add the herb-garlic mixture and the vinegar to taste and toss well. Taste for salt & season with pepper. Turn onto a plate.
- Consider adding ricotta, sautéd eggplant, or serving with cilantro salsa. Enjoy!