Description
A vibrant side dish featuring sautéed zucchini with garlic, fresh herbs, and toasted walnuts, bursting with flavor and simplicity.
Ingredients
Scale
- 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)
- 2 Tbsp. red wine vinegar
- 1 Tbsp. finely chopped capers
- 2 garlic cloves, minced
- Pinch of chili flakes
Instructions
- Trim and slice the zucchini: Cut each zucchini in half lengthwise, sprinkle both cut sides with kosher salt, and let them sit for 15 minutes.
- Prepare the Garlic-Herb mixture: In a small bowl, combine the basil, mint (or dill), toasted walnuts, red wine vinegar, capers, garlic, and chili flakes with 1 tablespoon of olive oil.
- Blot the zucchini: After resting, use a paper towel to blot the zucchini dry.
- Cut into chunks: Cut the zucchini halves into chunks, about 1 ½ inches thick.
- Heat the skillet: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat, add zucchini chunks, and cook for 5 minutes.
- Toss and cook: Carefully toss the zucchini and cook for an additional 5-6 minutes until golden and crisp-tender.
- Combine with the Garlic-Herb mixture: Turn off heat and add the mixture, tossing gently to coat.
- Serve and garnish: Transfer to a serving dish, garnishing with additional herbs if desired.
Notes
Make-ahead options: Prepare the Garlic-Herb mixture a day in advance for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg