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Sautéed Zucchini with Mint, Basil & Pine Nuts

Alexandra's Kitchen
  • 50 minutes
  • Serves 4

INGREDIENTS

5

Basil, leaves

3

small cloves Garlic

10

Mint, leaves

1

Mint and basil

1 lb

Zucchini

1

heaping tbsp Capers

1

Sea salt and freshly ground pepper

1 tsp

Red wine vinegar or white balsamic or whatever vinegar you have

2 tbsp

Pine nuts or walnuts, lightly toasted

1

Ricotta and your favorite bread, homemade

3 tablespoons (or less) olive oil, divided