Zucchini with Basil, Mint & Balsamic
- 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
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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