Sautéed Zucchini with Basil, Mint, & Pine Nuts
Thursday, February 27, 2020
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Sauteed zucchini with mint basil and pine nuts 1 pound zucchini (or any summer squash), sliced into ½-inch rounds 3 tablespoons (or less) olive oil, divided 3 small cloves garlic 10 (or more) mint leaves 5 (or more) basil leaves 1 heaping tablespoon capers, rinsed 2 tablespoons pine nuts or walnuts, lightly toasted 1 to 2 teaspoon red wine vinegar or white balsamic or whatever vinegar you have Sea salt and freshly ground pepper, to taste Additional mint and basil, torn, to garnish
