Summer's winding to a close, and while I'll readily say sayonara to the mind-melting heat, I find myself in premature mourning for the produce.
Especially when I happen upon a gem like this, adapted from Food52. A flavorful mélange of herbs, garlic, and pickled flower buds acts as a delicate, gauzy shawl to Madame Zucchini. Nothing fried or heavy. No cheesy blanket to stifle your summer vegetable. Just a quick sauté, a "knife pesto," and a finishing sprinkle of fresh herbs and pecans.
So let's accent our zucchini, shall we?
Sautéed Zucchini with Basil, Mint, and Capers (adapted from Food52)
2 medium zucchini, sliced (1/4-inch thick)
Olive oil (for sauté)
4 cloves garlic
1 heaping tablespoon capers
5 leaves basil
10 leaves mint
1 teaspoon red wine vinegar
2 tablespoons chopped pecans
Fresh basil and mint leaves, torn (for garnish)
1. In a medium skillet, heat up 2 tablespoons olive oil over medium heat. Add half of zucchini slices and sauté, flipping occasionally, until golden-brown on both sides (about 10 minutes). Reserve slices to the side and add in second batch of zucchini. Cook in same manner.
2. Meanwhile, combine garlic, capers, basil, and mint on cutting board and chop together, creating a sort of "knife pesto" (quoting from Food52). Set mixture aside.
3. Once second batch of zucchini is browned, add back in the rest of the zucchini, along with the red wine vinegar and the herb mixture. Turn off heat and toss gently, until zucchini is coated.
4. Serve, sprinkling each plate with pecans and torn herbs.