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:
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.
(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
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.
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14 comments:
A perfect recipe when zucchini in season!
Can't wait for zucchini season her, your dish sounds delicious!
I was just looking at a recipe similar to this yesterday. Gotta try it now!
really delicious !! I love zucchini and basil, xoxo
I love mint and am always on the lookout for savory ways to use it up, I can't wait to try this, it looks delicious!
I wouldn't have thought to put those ingredients together... Love the idea of the walnuts in there.
I always saute my zucchini in butter with a touch of salt and lots of pepper, and sometimes garlic. I'll have to try this. And eat half the recipe myself, because only Ryan will eat zucchini with me ;-)
You know what, courgettes are my favourite! This looks such a good way to serve them. Thanks for the inspo!
It is the zucchini period already here and this is a great dish!
Always good to have as many courgette recipes up your sleeve as possible at this time of year, this sounds great!
Doesn't it feel wonderful to cross a recipe off your to do list! And you are right, the timing is perfect!
J'adore cette recette.
Good luck with the zucchini plants! Your recipe sounds so tasty, I will be making it for sure.
I bookmark recipes too and leave them for years before I make them. This one looks great, a perfect way to prepare zucchini.
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