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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sauteed Zucchini with basil and mint Recipe

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This recipe for Sauteed Zucchini with basil and mint is from Stamm Dental Wellness Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound zucchini (or any summer squash), sliced into ˝-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
Sea salt and freshly ground pepper, to taste
Additional mint and basil, torn, to garnish (optional)
Directions:
Directions:
1. 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!

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. 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.

3. Right before serving, sprinkle on extra herbs if using.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I love cooking with herbs. This is one of my favorite side dishes that is full of flavor. I love to make it after I hit the Boulder Farmer's market in the summertime.

 

 

 

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