Garlic-Herb Sautéed Zucchini

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb. medium-sized zucchini

Kosher salt

3 Tbsp. extra-virgin olive oil, divided

3 Tbsp. finely chopped fresh basil

3 Tbsp. finely chopped fresh mint or dill

3 Tbsp. finely chopped walnuts (toasted for richer flavor)

2 Tbsp. red wine vinegar

1 Tbsp. finely chopped capers

2 garlic cloves, minced

Pinch of chili flakes

Directions

Trim and slice the zucchini in half lengthwise. Season the flesh generously with salt, and let sit for 15 minutes.

Meanwhile, prepare the Garlic-Herb mixture by combining basil, mint, walnuts, vinegar, capers, garlic, chili flakes, and 1 Tbsp. olive oil in a small bowl. Season with a pinch of salt.

Blot zucchini dry with a paper towel to remove excess moisture. Cut zucchini into large chunks (about 1 1/2 inches thick).

Heat remaining 2 Tbsp. olive oil over medium heat in a large skillet. Once hot, arrange zucchini chunks (ideally cut side-down) in pan and cook, undisturbed, for 5 minutes. Toss and continue cooking 5 to 6 more minutes, until the zucchini is golden and crisp-tender.Add Garlic-Herb Mixture, turn off heat, and toss a few times to combine. Taste and season with a pinch more salt, if needed. Empty mixture into a serving dish and garnish with extra torn herbs, if desired.

Nutrition

• Serving Size: 0.75 cup
• Calories: 150 kcal
• Total Fat: 13 g
• Saturated Fat: 1.5 g
• Sodium: 450 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1.5 g
• Total Sugars: 3 g
• Protein: 2 g