Sautéed Zucchini With Mint, Basil & Walnuts Recipe

Name: Sautéed Zucchini With Mint, Basil & Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds; 3 tablespoons olive oil, divided; 3 small cloves garlic; 10 mint leaves; 5 basil leaves; 1 heaping tablespoon capers, rinsed; 2 tablespoons walnuts or pine nuts, lightly toasted; 1 teaspoon red wine vinegar, more to taste; 1 pinch Sea salt and freshly ground pepper, to taste; 1 handful Additional mint and basil, torn, to garnish; Ricotta and your favorite bread (optional, for serving)

Servings: persons

1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds
3 tablespoons olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tablespoon capers, rinsed
2 tablespoons walnuts or pine nuts, lightly toasted
1 teaspoon red wine vinegar, more to taste
1 pinch Sea salt and freshly ground pepper, to taste
1 handful Additional mint and basil, torn, to garnish
Ricotta and your favorite bread (optional, for serving)

1
Heat half of your olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes. Don't salt them yet!
2
While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.
3
When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch. 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.
4
Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish. I like to carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds, 3 tablespoons olive oil, divided, 3 small cloves garlic, 10 mint leaves, and more.

Yes, Sautéed Zucchini With Mint, Basil & Walnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sautéed Zucchini With Mint, Basil & Walnuts

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