Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Sautéed Zucchini with Mint, Basil & Pine Nuts
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 3%
CARBS 6G20% OF CAL
3G FIBER3G SUGAR1G OTHER
FAT 12G79% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini sautéed with garlic, fresh mint, basil, capers, and pine nuts, finished with ricotta. A light summer side with bright, herbaceous flavors.
sideamerican🍳 skilletvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 pound zucchini (or any summer squash), sliced into ½-inch rounds
- 3 tablespoons (or less) olive oil, divided
- 3 small cloves garlic
- 10 (or more) mint leaves
- 5 (or more) basil leaves
- 1 heaping tablespoon capers, rinsed
- 2 tablespoons pine nuts or walnuts, lightly toasted
- 1 to 2 teaspoon red wine vinegar or white balsamic or whatever vinegar you have
- Sea salt and freshly ground pepper, to taste
- Additional mint and basil, torn, to garnish (optional — I omit bc I go big on the knife pesto)
- homemade ricotta and your favorite bread (optional, for serving)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 3%
CARBS 6G20% OF CAL
3G FIBER3G SUGAR1G OTHER
FAT 12G79% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 63mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 280mg
- Calcium
- 28mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 63MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.