Marinated Zucchini with Mint and Thai Basil

Ingrédients

• 1 lb summer squash (zucchini, yellow squash, pattypan squash)
• 1/4 cup extra virgin olive oil, extra to cook
• 2 tbsp rice vinegar, or white/red wine vinegar
• 1 clove garlic, grated
• 1 tbsp fresh mint, chopped
• 1 1/2 tbsp fresh Thai basil (or sweet basil), chopped
• 1/2 tsp flaked sea salt, or to taste
• 1/2 tsp red pepper flakes, more to taste

Préparation

1. 1

   Wash the squash and trim off the stems...: Wash the squash and trim off the stems if woody, otherwise feel free to leave them. Cut them in half.

2. 2

   Heat a skillet over medium heat and add...: Heat a skillet over medium heat and add enough oil to thinly coat the bottom of the pan. Fry the squash in a single layer (in batches as necessary) cut side down about 4 minutes until golden. Flip and cook another ~3 minutes until the backside is golden. Transfer to a large bowl. Cook additional batches until all the squash has cooked.

3. 3

   In a small bowl whisk together the 1/4...: In a small bowl whisk together the 1/4 cup extra virgin olive oil, rice vinegar, garlic, mint, basil, salt, and red pepper flakes. Pour over the zucchini and toss to coat.

4. 4

   Cover the zucchini and leave out at room...: Cover the zucchini and leave out at room temperature to marinate for 1 hour. Or, place in the fridge to marinate longer.

5. 5

   Serve the marinated zucchini at room temperature or...: Serve the marinated zucchini at room temperature or cold.