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  1. Home
  2. paleo dinner recipe

Zucchini & squash with herbs & pine nuts

Fresh squash and zucchini vegetables with a blended herb mixture and nuts are all sauteed to bring their flavours together in this healthy vegan meal. - by Chantal Walsh
  • 14 Oct 2015
Zucchini & squash with herbs & pine nuts
Cook: 25 Minutes - medium - Serves 10 - Vegetarian - Vegan - gluten-free - dairy-free - egg-free - paleo - pregnancy-safe
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Fresh squash and zucchini vegetables with a blended herb mixture and nuts are all sauteed to bring their flavours together in this healthy vegan meal.

Ingredients

1 kg zucchini, cut into 1.5cm rounds

500 g baby yellow squashes, halved

5 garlic cloves

¼ cup fresh mint

¼ cup fresh basil

¼ cup fresh parsley

2 tbsp capers, rinsed

¼ cup pine nuts, lightly toasted

juice of 1 lemon

Method

  1. Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Add half the zucchini and cook for 2 min or until starting to brown. Cover with a lid and cook for 2-3 min or until tender.
  2. Remove lid, turn zucchini and cook until golden. Transfer to a plate and set aside. Repeat process with remaining zucchini and squash, adding more oil if needed. Then cook the garlic.
  3. Transfer cooked garlic to small food processor and add the mint, basil, parsley and capers. Pulse for 1 min or until finely chopped.
  4. Return all zucchini 
and squash to pan along with herb mixture, pine nuts and lemon juice. 
Toss to combine and season well with pepper.
  • paleo dinner recipe
  • late summer fruit vegies

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