Serves 3-4
Ingredients:
- 1 pound zucchini, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 1/4 cup walnuts, lightly toasted and chopped
- 2 teaspoons red wine vinegar
- 1 teaspoon granulated sugar
- Salt and freshly ground pepper, to taste
- Additional mint and basil, torn, to garnish
Heat the olive oil in a 10-inch skillet over medium-high heat.
When the oil is hot, add the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes.
While your zucchini cooks, chop together the mint and basil so that they intermingle and turn into a sort of knife pesto.
When the zucchini is golden, add the herb mixture, vinegar, sugar, salt, and pepper, adjusting for taste.
Toss well, then scoop everything out onto a serving plate.
Right before serving, sprinkle on the nuts and extra herbs as a garnish. read more words!
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