long time coming

Zucchini with basil and mint. I've been meaning to make this dish for the longest time!

I bookmarked this recipe nearly four years ago and finally made it! I'm sorry I waited so long, too, because it is GOOD. While I did buy zucchini at the market, I used my own mint and basil; I love when I get to incorporate something I've grown myself! (Fingers crossed the squash vine borers don't get our zucchini plants this year.)

This dish is full of vibrant flavors and also texture, thanks mostly to the addition of walnuts. The red wine vinegar adds a bite that mustn't be missed, so don't leave it out! If I'm being honest, I could've eaten the entire batch myself, and this is definitely my new go-to zucchini recipe.

Outrageous Herbaceous Zucchini
(printable recipe)
Based on this recipe
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

Directions:
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.