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Sautéed Zucchini with Mint, Basil & Walnuts
Ingredients
  • 1 pound zucchini (or any summer squash), sliced into ½-inch rounds
  • 3 tablespoons olive oil, divided
  • 3 small cloves garlic
  • 10 mint leaves
  • 5 basil leaves
  • 1 heaping tablespoon capers, rinsed
  • 2 tablespoons walnuts or pine nuts, lightly toasted
  • 1 teaspoon red wine vinegar, more to taste
  • 1 pinch Sea salt and freshly ground pepper, to taste
  • 1 handful Additional mint and basil, torn, to garnish
  • Ricotta and your favorite bread (optional, for serving)
Steps
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