If you’re looking for a way to complement the warm, soft cook of sauteed zucchini – may we suggest mint, basil, and pine nuts?
The cooling undertones of mint pair perfectly with peppery basil – an herb that is part of the mint family. Pine nuts give a warm, fragrant crunch. And a squeeze of lemon pulls everything together.
Serve your sauteed zucchini as a refreshing side dish to Meatless Mushroom Burgers .
Sauteed Zucchini with Mint
- 5.0 stars
- 5m
- 15m
- 20m
Ingredients
- 3 zucchini
- 2 tbsp. extra virgin olive oil
- 1/2 fresh mint bunch
- 1/2 fresh basil bunch
- 1 tbsp. capers
- 3 tsp. minced garlic
- 1 tbsp. lemon juice
- 1 1/2 tsp. sea salt, plus more to taste
- 1/4 tsp. ground black pepper, to taste
- 2 tbsp. pine nuts
- 2 oz crumbled goat cheese
Instructions
- Slice zucchini into 1/2 inch rounds.
- Working in batches if needed, heat the oil in a large pan over medium-high heat. When the oil is hot, add the zucchini and sauté, flipping and turning the zucchini every few minutes until golden brown, about 15 minutes. Don't salt them yet!
- While your zucchini cooks, finely chop the mint, basil, and capers. Add them to a small bowl along with the garlic and stir to combine.
- When the zucchini is golden, add the herb-garlic mixture. Pour in the lemon juice and season with salt and pepper to taste.
- Transfer to serving dish.
- In a small pan, lightly dry toast the pine nuts until golden.
- Garnish zucchini with pine nuts and sprinkle goat cheese on top. Serve.
Nutrition
- 170
- 6g
- 7g
- 2g
- 13g
- 4g
- 11mg
- 4g
- 1026mg
Camille
great vege headliner