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Sautéed Zucchini with Seasonal Herbs and Goats Cheese


The summer veggie garden is almost always overflowing with zucchinis! The garden also boasts a variety of squash and pumpkin during this season. This dish heroes the zucchini and seasonal herbs. It is delicious as a side dish or enjoyed with crusty bread and butter.



Ingredients

2 Tbsp. toasted pine nuts

5 Tbsp. olive oil

900g zucchini or 2 large, cut into 5 mm round slices

3 garlic cloves, crushed

1/4 cup mint, finely chopped

1/4 cup parsley, finely chopped

2 Tsp. lemon zest

Generous pinch of salt

Pepper to taste


Ingredients to serve

Goats cheese

Extra toasted pine nuts









 

Method

  1. Pre heat oven to 180 degrees. Toast pine nuts on a tray for 5 - 7 minutes or until lightly golden.

  2. Heat olive oil in pan on a medium to high heat. Sauté zucchini and garlic for 10 minutes or until caramelised and softened.

  3. Bring the pan down to a low heat. Mix in herbs, lemon zest, salt, pepper and pine nuts.

  4. Serve with goats cheese and extra pine nuts sprinkled on top.


Enjoy as a side dish with your favourite Italian meal or as an antipasto with crusty, buttered bread and your favourite wine! (we are loving rosé at the moment).





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