This is a simple summer recipe that takes advantage of the fresh vegetables and herbs available now. Because I am not good at planning meals ahead, we eat this often. If I have zucchini I know I can raid the herbs on the balcony and I’ve got the ingredients. Exact amounts aren’t important.
Time: 15 minutes
4-5 medium-sized zucchini
A handful of mint and basil leaves. It’s okay if you have a little more of one than the other.
1 Tbsp olive oil
¼ tsp salt
Snip or chop the herbs into thin strips.
Slice zucchini into ¼ inch thick circles, discarding ends.
In a large pan, heat olive oil over medium heat. Add zucchini and sauté approximately 6 minutes, until the edges become bright green.
Add salt and herbs and sauté approximately one minute longer, until herbs become fragrant.
Remove from heat. Garnish, if desired, and serve.