Hello loves! Back with a second veggie based recipe. I was served this dish at a friend’s house, and knew I had to recreate it. I googled the basics of what I had eaten, and found that what my friend served me was interpreted from a recipe posted on Alexandra’s Kitchen, a gorgeous food blog filled with lots of hearty, veggie-filled dishes. I’m a massive fan of roasted vegetables, but my second favorite way to prepare them is with a nice sauté and some herbs. Check out Alexandra’s recipe, or follow mine down below for a few tweaks that really brought this to life even more, in my opinion.
- 3 Medium Zucchinis/2 Large
- 1/2 cup Basil, Chopped
- 1/3 Cup Mint, Chopped
- 2-3 Tbsp Capers, Drained, to Taste
- 1/4 Cup Pine Nuts, Toasted for extra flavor
- EVOO Spray (because sprays use less oil, which means less added calories/fats)
- 2 Cloves Black Garlic/Regular Garlic if You Cannot Find Black
- Anchovy Filets/Paste (optional), to taste
- 1/4 Cup Sherry Vinegar/Dry White Wine
- Pecorino Romano (optional) for topping
- Salt, Pepper, Red Pepper Flakes
- Dry toast the pine nuts in whatever pan you will be cooking the dish in, I recommend cast iron, don’t wipe oils from nuts
- Drain Capers and set aside
- Remove skin from garlic, chop if using regular garlic, set aside
- Chop zucchini into rounds, half the rounds if you like
- Chop mint and basil into fine flakes, set aside
- Preheat your cast iron pan for 3 minutes on medium heat.
- Spray EVOO spray in small bursts until an even layer is formed. Use as little as needed.
- Throw in garlic and sauté until fragrant and golden if using regular.
- Add anchovy and quickly brown
- Add zucchini, spray a tad more oil if necessary. Sauté until semi-soft. 5-7 minutes. Add salt, pepper, and red pepper flakes to taste.
- Pour in sherry or white wine. Scrape fond (brown stuff on the bottom of pan) off while sherry/wine reduces.
- Wait until liquid is almost fully reduced, add in herbs and let the final steam from the liquid bloom the oils in the mint and basil into the dish.
- Add in pine nuts and capers, taste for salt/pepper/red pepper flakes and adjust if needed.
- Press zucchini flat into pan in an even layer, crank the heat up and get a nice brown crisp on the bottom layer. Pay close attention as to not burn the dish.
- Add Pecorino on top and enjoy!
This dish can be served as a side or a main course. I enjoyed mine as a main dish for dinner the other night, and was really satisfied. I ate it as a side to my lunch the next day, which was a piece of greek style chicken breast.
Let me know how you like this and go check out Alexandra’s website!