Zucchini + mint, basil, and walnuts

Something simple for the last zucchini and basil of the summer.  One pan. All chopped together on one cutting board.  


Zucchini + mint, basil and walnuts
adapted slightly from Food52

2 medium/large zucchini, chopped into 1/2 inch rounds
3 TBS extra virgin olive oil
9 mint leaves
4 basil leaves
1 TBS capers, rinsed
2 garlic cloves, peeled
1 tsp red wine vinegar
1 TBS walnuts, lightly toasted
sea salt and pepper

The key here is to not salt the zucchini too early, so they get nice and golden brown before releasing liquid.  Heat half of the oil in cast iron skillet over medium heat.  When oil shimmers, add half the zucchini (no salt, yet!), tossing occasionally until golden brown and cooked through.  Season lightly.  Transfer to plate.  Repeat with the other half of the zucchini using remaining oil.  While the zucchini cooks, chop together the herbs, capers, and garlic to create a knife pesto.  Once the second batch of zucchini is cooked, add first batch to pan and your knife pesto.  Give it all a good toss until you smell the garlic.  Add red wine vinegar and toss again.  Transfer to serving plate.  Taste for salt and pepper.  Top with chopped walnuts and a few leaves of fresh herbs.