Sautéed Zuchinni with Mint

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Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Paleo Vegan Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Fresh Mint Leaves, Fresh Basil, Capers, Pine Nuts

Ingredients

3 zucchinis

2 tablespoons extra virgin olive oil ⚠

½ bunch fresh mint leaves ⚠

½ bunch fresh basil ⚠

1 tablespoon capers ⚠

1 tablespoon minced garlic

1 tablespoon lemon juice

1 ½ teaspoons sea salt, plus more to taste

¼ teaspoon ground black pepper, to taste

2 tablespoons pine nuts ⚠

Instructions

1. Slice zucchinis into 1/2 inch rounds.

2. Working in batches if needed, heat the oil in a large pan over medium-high heat.

3. When the oil is hot, add the zucchini and sauté, flipping and turning the zucchini every few minutes until golden brown, about 15 minutes.

4. While your zucchini cooks, finely chop the mint, basil, and capers. Add them to a small bowl along with the garlic and stir to combine.

5. When the zucchini is golden, add the herb-garlic mixture. Pour in the lemon juice and season with salt and pepper to taste. Transfer to serving dish.

6. In a small pan, lightly dry toast the pine nuts until golden.

7. Garnish zucchini with pine nuts.