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.

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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