We’ve been growing courgettes (or Zucchini’s) in our garden all summer and now we are completely inundated with them so I thought this week’s Meat Free Monday recipe would should include this tasty summer vegetable from the squash family.This simple tasty vegetarian meal you can put together after a busy Monday at work! Enjoy...
Ingredients
( Serves 2 as a main or 4 as a side dish.)
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½ kilo of courgettes (or any summer squash), sliced into 1/2-inch rounds
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3 tablespoons (or less) olive oil
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3 cloves garlic
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10 mint leaves
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5 (or more) basil leaves
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1 heaping tablespoon capers, rinsed
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2 tablespoons pine nuts or walnuts, lightly toasted
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1 to 2 teaspoon red wine vinegar or white balsamic or whatever vinegar you have
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Sea salt and freshly ground pepper, to taste
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Additional mint and basil, torn, to garnish
A side portion of ricotta and your favourite bread go well with this dish
Instructions
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Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. When the oil is hot, add half the courgette and sauté, flipping and turning every few minutes, until golden brown, for about 15 minutes. Don't salt them yet!
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While your courgette cooks, chop together the garlic, mint, basil, and capers and mix them together. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch. Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste. Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well. Add nuts. Scoop everything out onto a serving plate. Right before serving, sprinkle on extra herbs if using.
This tasty vegetarian recipe was found on Alexandra's Kitchen blog. The recipe was taken from Deborah Madisons book Vegetable Literacy.
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