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I love how a fresh herb can really brighten up a dish. The mint and basil really brings the dish to life. I didn’t have any capers on hand so I left that out of the recipe. Overall it’s a nice side dish and I wouldn’t mind making it again.

Sautéed Zucchini with Mint, Basil & Pine Nuts

(Adapted from Alexandra’s Kitchen)


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1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds

3 tablespoons (or less) olive oil, divided

3 small cloves garlic

10 (or more) mint leaves

5 (or more) basil leaves

1 heaping tablespoon capers, rinsed

2 tablespoons pine nuts or walnuts, lightly toasted

1 to 2 teaspoon red wine vinegar or white balsamic or whatever vinegar you have

Sea salt and freshly ground pepper, to taste

Additional mint and basil, torn, to garnish (optional — I omit bc I go big on the knife pesto)

homemade ricotta and your favorite bread (optional, for serving)


Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don’t salt them yet!


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While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

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When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch. Note: I’ve cut back the oil here, but if you feel you need a splash more while you are sautéing, go for it. 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. Add nuts. Scoop everything out onto a serving plate. Right before serving, sprinkle on extra herbs if using.

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