Step 1/5
- 1 chili
- 40 olives
- 20 g jarred sun-dried tomatoes
- 3 zucchinis
- spiral slicer
- cutting board
- knife
Mince chili. Roughly chop olives and tomatoes. Cut zucchini into thin strips using a spiral slicer.
Step 2/5
- 50 ml vegetable broth
- olive oil (for frying)
In a pan, sauté zucchini over medium heat in some olive oil. Add vegetable broth and continue to sauté for approx. 5 – 7 min. until softened.
Step 3/5
In a separate, grease-free pan, toast the pine nuts over medium heat for approx. 2 – 3 min. Then, add the chili, tomatoes, and olives and continue to sauté for an additional 2 – 3 min.
Step 4/5
Zest lemon and lime and juice lime. Add lemon zest and lime zest and juice to pan.
Step 5/5
- 1 tbsp olive oil
- salt
- pepper
Add zucchini to pan. Season with salt and pepper. Add some olive oil and stir well to incorporate. Enjoy!