Zucchini with Basil and Mint

Zucchini with Mint and Basil

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

Serves: 8-10

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.

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About rbpepper

Rebecca is an artist, writer, and photographer with degrees in Theater and Social Work, and is currently a Stay at Home Mom to her three kids. Some part of her house is always a mess, she lets her kids paint on the table and design their own costumes, and she makes excellent allergen-free cookies. She lives with her equally creative husband and children in a part of Virginia known for being "pretty close to Dulles Airport", and dreams of moving to an old farmhouse in New England.
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