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
- 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.
- 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.
- Transfer cooked garlic to small food processor and add the mint, basil, parsley and capers. Pulse for 1 min or until finely chopped.
- Return all zucchini and squash to pan along with herb mixture, pine nuts and lemon juice. Toss to combine and season well with pepper.