Zucchini Herb & Walnut

This zucchini side dish goes great with chicken, steak or eat the way I do which is for breakfast with eggs and toast. The freshness of the herbs, the crunch from the walnuts and the salt from the olives is magical in your mouth.

• 1 large zucchini
• Handful of basil and mint
• 1/3 cup walnuts
• 1/3 cup black olives
• 1 clove garlic
• Half lemon 
• 1 tsp olive oil
• 1/2 tsp rice vinegar
• 1.5 tbsp flakes

Directions:

1. Trim and slice the zucchini in half length-wise. Season generously with salt, and let sit for 5 minutes.
2. Meanwhile, combine basil, mint, walnuts, vinegar, half lemon juice, black olives, garlic, chili flakes, and 1 Tsp olive oil. Stir to combine. Season to taste with salt.
3. Blot zucchini dry with a paper towel to remove excess moisture. Cut into chunks.
4. Heat a skillet with coconut spray make sure it’s nice and hot. Arrange zucchini chunks cut side-down and cook, undisturbed, for 3 mins. Toss, and continue cooking for 5 more minutes, until the zucchini is golden. Add the zucchini to the garlic-herb mixture, toss to combine. Taste and season with a pinch more salt, if needed.