Ingredients
Scale
- 1 pound zucchini (or summer squash), sliced
- 3 tablespoons olive oil
- 3 small cloves garlic
- 10 mint leaves
- 5 basil leaves
- 1 heaping tablespoon capers
- 2 tablespoons pine nuts or walnuts
- Red apple vinegar or white balsamic vinegar
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté half the zucchini until golden brown, about 15 minutes.
- Chop garlic, mint, basil, and capers together to form a herb mixture.
- Remove cooked zucchini, add oil if needed, and sauté remaining zucchini until golden brown. Combine all zucchini with the herb mixture and add vinegar; season with salt and pepper.
- Toss well before serving, garnishing with toasted nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 139
- Sugar: 3g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg