Saturday, July 20, 2019

RECIPE: Zucchini with Basil, Mint, and Balsamic

This is another recipe I've been making for years.  I'm sharing it now because the farm store has both zucchini and basil.  Mint is long gone so I used dried.  Don't over cook the zucchini - they should be nicely browned but still hold their shape.  (I'll add a photo the next time I make this.)

Zucchini with Basil, Mint & Balsamic
Serves 4-6

  • 6-8 small zucchini, quartered lengthwise and sliced 1/2" thick
  • 1 T. fresh basil chiffonade (sliced into thin threads)
  • 2 t. dried Moroccan mint
  • 4 T. EVOO, divided
  • 2 T. balsamic
  • salt

Heat 2 T. EVOO in a large saute pan over med-high.  Add half the zucchini and saute, stirring occasionally, until nicely browned but not mushy.  Don't overcook them!  Remove to a bowl and repeat with the remaining 2 T. EVOO and the rest of the zucchini.  .

Return the first batch of sauteed zucchini to the pan, salt to taste* and add the herbs and balsamic.  Toss to combine and serve.

*Don't salt until after the zucchini is cooked or they will become mushy.

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