Make Ahead
Sautéed Zucchini With Mint, Basil & Walnuts
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29 Reviews
rebeccahart
September 15, 2024
I think I must have cut the zucchini too thin because they were more than done at 7 min and the second batch at less than 5! It also seemed like a lot of oil and pesto for the amount (1lb zucchini was two zucchini…?) the flavors are gorgeous and I will do it again for sure.
Khadija M.
December 27, 2018
Will this be okay without capers? I don't like them. Do I need to add something else in for flavor?
Alanna
September 8, 2017
This was DELICIOUS! Thanks so much for sharing the recipe - huge Deborah Madison fan here.
marsiamarsia
August 28, 2017
From a friend of hers, my mother learned the following method for cooking zucchini or yellow squash and taught me: cook sliced squash with oil in a deep, fairly lightweight pot (stainless steel is good) with a well-fitting lid. Using fairly high heat and a potholder to secure the lid, pick up the pot (with lid on) and shake it up and down, forwards and backwards. Then set your pot back on the burner for 2–3 minutes and repeat shaking until all pieces are done to your satisfaction. You can peek inside the pot as you go. This "hack" should work, I think, for this recipe. It saves having to turn each piece by hand with a spatula or whatever. Can't wait to try this tempting recipe!
Aura N.
August 18, 2017
Has anyone actually tried roasting instead of browning in the pan? Also i have a mixture of sunburst squash and zucchini, any thoughts on whether this would work in the recipe?
Bascula
August 4, 2017
This was delicious, and I loved it with the ricotta. I found it to be tedious and a trial to brown all those coins of zucchini. Maybe roasting would be good, but then that would heat up the kitchen...
Maya
June 29, 2016
The flavors in this recipe are amazing. We made some quinoa to go with it; it stretched the meal a little further and it worked out great since our veggies got a little too soft.
Jestei
September 14, 2015
i wanted to share a short cut that i used for a big dinner (tripled the recipe) in which i ran out of time: i put garlic and capers in oil and sauteed a while, then simply ripped her herbs and put them in a bowl. i sauteed the zucchini in the pan with oil again so some flavor was left then used my caper herb thing as generous garnish. a little faster and very very good. guests raved. very good for a menu that needs to be vegan esp.
Marianne
July 13, 2015
Are the capers necessary?
Could you use broccoli instead of zucchini?
Thanks.
Could you use broccoli instead of zucchini?
Thanks.
Taryn
July 17, 2015
I think it would be great with broccoli, though the cooking time would vary. Subbing olives with a splash of vinegar or lemon juice to mimic the brine of capers may be worth a try too!
epicharis
June 15, 2015
Christ almighty, this is good. To anyone passing by wondering if this is worth a try: DO IT. DO IT NOW.
jackhutton
July 21, 2015
Just made this- took liberties; a lot less oil & shredded Parmesan on top vs ricotta - so, heavily edited but thought exactly the same thing: this was really really good.
Taryn
February 18, 2015
I made this for dinner for a friend last night. Absolutely delicious, even without the red wine vinegar I realized that I left out in lieu of lemon juice.
Next time I will use a larger sauté pan, as multiple batches threw off the timing of my other dinner items.
Great Recipe!
Next time I will use a larger sauté pan, as multiple batches threw off the timing of my other dinner items.
Great Recipe!
Hannah M.
August 21, 2014
This is pure genius! Made it and was asked to "make enough for six people to eat everyday, three times a day, for a week" next time I make it. I followed the recipe almost to the letter, but used lemon juice instead of vinegar and a bit more basil.
The only slight caveat I would mention is that I used the biggest pan I had and still had to do the zucchini in three batches, so that took a while. But I didn't really mind and it was totally worth it.
The only slight caveat I would mention is that I used the biggest pan I had and still had to do the zucchini in three batches, so that took a while. But I didn't really mind and it was totally worth it.
Marian B.
August 22, 2014
Wow, so happy to hear this! I haven't stopped making it since I first wrote about it. And yes, I think that sometimes three batches is necessary, especially depending on the thickness and width of your slices.
Alexandra S.
July 22, 2014
This is SO delicious! I have made this two nights in a row, and I am picking up my next CSA this afternoon, so I will be making it again tonight. My cousin emailed me the recipe about a week ago, and she described it as her new favorite recipe. I've been eating it just as you suggest — with ricotta and my favorite bread. I could eat this meal all summer. The knife pesto is too good!
Marian B.
August 22, 2014
I *have* been eating it all summer -- so happy you are enjoying it, too! xx
John S.
June 29, 2014
That looks so good, just a quick question do you think it would work as well with truffle oil instead of olive oil? I buy mine from here http://www.trufflehunter.co.uk/truffles/buy-truffles.php?c=Truffle-Oil I have been looking around for inspirations..
Marian B.
June 30, 2014
I think you could try drizzling a bit of it on top, to finish! I wouldn't suggest sautéeing the zucchini in olive oil, though -- it would overpower the dish, and I'm not sure about cooking truffle oil at high heats. If you do use it to drizzle, you could also play around with other herbs, too -- like thyme, or a teeny bit of fresh oregano, etc. Let me know if you do!
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