This sautéed Zucchini with homemade “knife pesto” will quell your vegetarian cravings
Let’s talk about zucchini. For most people, this word may conjure nothing but good memories. You may even begin to visualize an entire cookbook’s worth of recipes that include them. That wasn’t the case for me. I tried to avoid zucchini as much as I could until I decided not to eat meat anymore. One day my mom called me and announced that I had to cook dinner that day. While I
like LOVE to cook (a lot), she said that I had to cook “Zucchini”. It was quite the challenge for me, but I began to read a little bit from here and there and with a splash of my own imagination something amazing was born.
2 or 3 zucchini
Capers (I didn’t have any so you can skip adding them)
A splash of vinegar
Pine nuts or cashew
Salt and pepper
It is up to your choice how many basil/mint leaves, garlic and capers you want to mince as you can make more if you choose to increase the number of zucchini.
For the knife pesto : mince together basil, mint, garlic and capers and let it aside.
Toast the pine nuts (or cashew) until they get a nice color.
Cut the zucchini in ½ -inch rounds and brown them in olive oil in a pan. What is important in this step is not to salt the zucchini until the very end because they might let a lot of water and they will not get a beautiful brown color.
After the rounds turned out brown put the “knife pesto” over them and stir slowly one or two times. Let them cook for maximum 3-4 minutes then add salt, pepper and a splash of vinegar.
If you want, you can serve them with some ricotta cheese and bread – but only if you are not on a diet.
About me: Hi! My name is Anna and my healthy lifestyle journey is long and full with ups and downs. But apart from all the bad days, I learned that you can do anything if you believe in yourself. I also own a blog : http://amariiaa.wordpress.com so fell free to follow me there as well.