Sauteed Zucchini with Mint, Basil, and Walnuts

(recipe from Food52)

1 lb. zucchini, sliced into 1/2-inch rounds
3 Tbsp. olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping Tbsp. capers, rinsed
2 Tbsp. walnuts or pine nuts, lightly toasted
1 to 2 tsp. red wine vinegar
Sea salt and freshly ground pepper, to taste
Additional mint and basil, torn, to garnish

Heat half of the oil in a 10-inch skillet over medium-high heat.  When the oil is hot, add half the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes.  Don't salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch.  Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste.  Taste for salt; add a good pinch, plus a few cracks of pepper.  Toss well.

Scoop everything out onto a serving plate.  Right before serving, sprinkle on the nuts and extra herbs as a garnish.

(Sauteed zucchini is always delicious, and the garlic, herbs and nuts really makes it special.  I added some shrimp and tomatoes to leftovers to great effect.)