What does sauté mean? It’s a method of cooking food over high heat in a little bit of hot fat. This is a great way to cook vegetables while still maintaining their flavor and texture. Choose a wide bottom pan so the vegetables aren’t overcrowded. A quick sauté in olive oil is my choice for this recipe, but a combo of olive oil and butter add a nice depth of flavor. Coconut oil is a good option. This is an easy and delicious recipe to make using the last of the summer vegetables. I found some yellow zucchini, but green zucchini or yellow squash would also taste great. Change up the herbs and nuts as well. Try fresh thyme leaves or toasted walnuts.
Servings: 4 servings
Ingredients
- 3 tablespoons extra-vigin olive oil
- 1 large garlic clove minced
- 3 large yellow (or green) zucchini
- Kosher or sea salt
- Freshly ground black pepper
- 1/4 cup unsalted pistachios roughly chopped
- 1/4 cup fresh mint leaves finely chopped
- 1 tablespoons fresh lemon juice
Instructions
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and cook for about 1 minute. Add the zucchini and season with salt and pepper. Cook until the squash is golden brown on both sides. Remove the pan from the heat and add the pistachios and mint. Finish with a squeeze of fresh lemon juice.
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