1 pound zucchini
3 tablespoons olive oil
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tablespoon capers, rinsed
2 tablespoons pine nuts or walnuts, lightly toasted
1 or 2 teaspoons red wine vinegar
sea salt and freshly ground pepper
Slice the zucchini into rounds a scant 1/2 inch thick. Heat the oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes. They won't necessarily cook evenly.
Meanwhile, chop together the garlic, mint, basil, and capers and toast the pine nuts.
When the zucchini is golden, add the herb-garlic mixture and the vinegar to taste and toss well. Taste for salt and season with pepper.
Source: Vegetable Literacy - Deborah Madison