Grilled Zucchini with Mint, Basil and Pine Nuts.

Fresh, vibrant, and full of Mediterranean flavor, this grilled zucchini recipe is simple enough for any home cook to prepare. Tender zucchini is pan-grilled until beautifully golden, then tossed with fragrant mint, fresh basil, garlic, capers, and toasted pine nutsfor a dish that's light, refreshing, and incredibly satisfying. Whether served as a side dish alongside grilled meats and fish or enjoyed as a light vegetarian main course, this recipe delivers plenty of flavor with minimal effort.

One of the best things about this dish is its versatility. It requires no special equipment or hard-to-find ingredients, and you can easily adapt it using what you already have in your kitchen. For a more substantial meal, serve it with creamy ricotta and slices of crusty artisan bread. Whether you're new to cooking or an experienced home chef, this recipe is sure to become a favorite.

Ingredients

  • 1 kg (2.2 lb) zucchini, sliced into 1 cm (½-inch) rounds
  • 3 tbsp extra virgin olive oil
  • 3 small garlic cloves, finely chopped
  • 10 fresh mint leaves, finely chopped
  • 5 fresh basil leaves, finely chopped
  • 1 tbsp capers, rinsed and drained
  • 2 tbsp pine nuts, lightly toasted píniových orechov, trochu opražených
  • –2 tsp vinegar of your choice (white wine vinegar, red wine vinegar, or apple cider vinegar all work well)
  • Sea salt and freshly ground black pepper, to taste
  • Extra fresh mint and basil for garnish (optional)
  • Fresh ricotta and crusty bread, for serving (optional)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. Add half of the zucchini slices in a single layer. Cook for approximately 15 minutes, turning every few minutes, until golden brown on both sides. Do not season with salt at this stage.

3. While the zucchini is cooking, finely chop the garlic, mint, basil, and capers together until well combined.

4. Transfer the cooked zucchini to a plate. Add another tablespoon of olive oil to the skillet and cook the remaining zucchini in the same way, adding more oil if necessary.

5. Return the first batch of zucchini to the skillet. Add the garlic and herb mixture along with the vinegar, then gently toss everything together.

6. Stir in the toasted Pine Nuts and transfer the zucchini to a serving platter.

7. Garnish with additional fresh mint and basil just before serving, if desired.

Serve warm or at room temperature with creamy ricotta and fresh crusty bread for a delicious Mediterranean-inspired meal.

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About the Author:

Ján Vasil is the founder of a digital marketing agency, an SEO specialist, and a professional copywriter specializing in food, health, and recipe content. Passionate about digital marketing and golf, he is also the proud owner of a pug.