Sautéed Zucchini with Mint, Basil, and Walnuts
Sautéed Zucchini with Mint, Basil, and Walnuts is a side dish that serves 4. For $1.06 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 228 calories, 5g of protein, and 15g of fat per serving. 232 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Food52. If you have mint, pine nuts, sea-salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 65%. Similar recipes are Sauteed Zucchini with Walnuts, Zucchini Carpaccio Salad with Parmesan, Basil, and Walnuts, and Sauteed Zucchini With Mint & Ricotta.
Servings: 4
Ingredients:
5 basil leaves
Ricotta and your favorite bread (optional, for serving)
1 heaping tablespoon capers, rinsed
3 small cloves garlic
Additional mint and basil, torn, to garnish
10 mint leaves
3 tablespoons olive oil, divided
2 tablespoons walnuts or pine nuts, lightly toasted
1 to 2 teaspoons red wine vinegar
Sea salt and freshly ground pepper, to taste
1 pound zucchini (or any summer squash), sliced into 1/2-inch rounds
Equipment:
frying pan
knife
Cooking instruction summary:
Heat half of your olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and saut, flipping and turning every few minutes, until golden brown, about 15 minutes. Don't salt them yet! 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 the remaining oil, just as you did the first batch. 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. Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish. I like to carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.
Step by step:
1. Heat half of your olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and saut, 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.
3. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch. 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.
4. Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish. I like to carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.
Nutrition Information:
covered percent of daily need
