Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into ¼-inch ribbons or rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 cloves (6g) garlic, thinly sliced
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1.5g) kosher salt
  • ¼ tsp (1.2g) freshly cracked black pepper
  • 2 tbsp (4g) fresh mint or basil, chiffonade
  • ¼ cup (35g) pine nuts, raw and unsalted

Instructions:

  1. Place pine nuts in a small, dry skillet over medium heat. Shake the pan constantly for 3–5 minutes until the nuts are fragrant and have turned a mahogany-gold color. Immediately transfer them to a plate to stop the cooking process.
  2. Heat the olive oil in a large skillet over high heat until it shimmers. Add the zucchini in a single layer (work in batches if needed to avoid overcrowding). Let them sit undisturbed for 2 minutes to achieve a golden-brown sear.
  3. Toss in the sliced garlic and sauté for 60 seconds until fragrant but not brown. Remove the pan from the heat immediately.
  4. Stir in the lemon juice, salt, and black pepper, using the residual heat to cook the garlic through.
  5. Fold in the toasted pine nuts and fresh mint or basil before serving.