Zucchini w/ Basil, Mint and Honey
Ingredients
  • 4 medium zucchini, ends trimmed
  • Salt
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 lemon
  • 1 teaspoon honey
  • 10 small basil leaves
  • 10 small mint leaves
  • Freshly ground black pepper


 

Preparation
  • Cut the zucchini lengthwise into quarters, and then crosswise into ½-inch cubes. Put them in a bowl, season generously with salt and let sit for 20 to 30 minutes. Drain and pat dry.
  • Heat the olive oil and butter in a large sauté pan (large enough to fit the zucchini in a single layer) over medium high heat. When the oil begins to shimmer, add the zucchini and let it brown. The trick to this recipe is controlling the heat so the zucchini neither steams nor burns – you want it to brown the edges while leaving the centers crisp-tender. Stir only when needed.
  • As soon as the zucchini is done, spoon it into a serving dish, leaving the oil in the pan behind. Sprinkle with a little lemon juice, and the honey. Sprinkle the basil and mint leaves and grind some pepper over the zucchini.
Enjoy!

From Full Moon Natives Recipe Files