Prep time: 10- 15 min
Ready in: 30- 45 min
Serves: 4- 6
Ingredients:
1 lb. zucchini- sliced into 1/2-inch rounds (Karen used shredded broccoli for Recipe Club!)
3 T. oil
3 small cloves garlic
20 mint leaves
10 basil leaves
1 T. capers- rinsed
1 1/2 tsp. red wine vinegar
2 T. pine nuts- lightly toasted
Salt, to taste
Pepper, to taste
Directions:
- Heat 1 T. olive oil in a 10" skillet over medium-high heat
- When oil is hot, add 1/2 lb. zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 min
- While zucchini cooks, chop together garlic, 10 mint leaves, 5 basil leaves, and capers so that they intermingle and turn into a sort of knife pesto
- When zucchini is golden, remove from pan and cook remaining zucchini in 1 T. oil
- Add first batch back into pan, along with herb mixture and vinegar
- Add nuts, salt, and pepper and toss well
- Tear remaining mint and basil, for garnish
- Put zucchini in serving dish and garnish with torn herbs
*Karen found recipe here
Directions:
- Heat 1 T. olive oil in a 10" skillet over medium-high heat
- When oil is hot, add 1/2 lb. zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 min
- While zucchini cooks, chop together garlic, 10 mint leaves, 5 basil leaves, and capers so that they intermingle and turn into a sort of knife pesto
- When zucchini is golden, remove from pan and cook remaining zucchini in 1 T. oil
- Add first batch back into pan, along with herb mixture and vinegar
- Add nuts, salt, and pepper and toss well
- Tear remaining mint and basil, for garnish
- Put zucchini in serving dish and garnish with torn herbs
*Karen found recipe here
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