Sauteed Zucchini with Mint, Basil, and Pine Nuts

By Real Plans Team


If you’re looking for a way to complement the warm, soft cook of sauteed zucchini – may we suggest mint, basil, and pine nuts?

The cooling undertones of mint pair perfectly with peppery basil – an herb that is part of the mint family. Pine nuts give a warm, fragrant crunch. And a squeeze of lemon pulls everything together.

Serve your sauteed zucchini as a refreshing side dish to meatless mushroom burgers.

Sauteed Zucchini with Mint, Basil, and Pine Nuts (V)

Created by Susan DiLeo on September 2, 2016

  • Prep Time:
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  • Serves:


  • 1 pound zucchini
  • 2 tablespoons pine nuts
  • 1/4 teaspoon ground black pepper, to taste
  • 2 teaspoons coarse sea salt, plus more to taste
  • 1/2 lemon
  • 1 tablespoon capers
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 3 cloves garlic
  • 3 tablespoons extra virgin olive oil
  • 4 ounces goat cheese


  1. Slice zucchini into 1/2 inch rounds.
  2. Heat 1/3 of the olive oil in a large pan over medium-high heat. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don’t salt them yet!
  3. While your zucchini cooks, finely chop the the garlic, mint, basil, and capers and stir together in a small bowl.
  4. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in 1/3 of the oil, just as you did the first batch.
  5. Then add the first batch back into the pan, along with the herb-garlic mixture.
  6. Squeeze a lemon over top and season with salt and pepper to taste. Transfer to serving dish.
  7. In a small pan, lightly dry toast the pine nuts until golden.
  8. Garnish zucchini with pine nuts and crumble goat cheese on top. Serve.

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