| 3 | zucchinis |
| 1 | chili |
| 40 | olives |
| 20 g | jarred sun-dried tomatoes |
| 50 ml | vegetable broth |
| 40 | pine nuts |
| ½ | lemon |
| ½ | lime |
| 1 tbsp | olive oil |
| olive oil (for frying) | |
| salt | |
| pepper |
Mince chili. Roughly chop olives and tomatoes. Cut zucchini into thin strips using a spiral slicer.
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.
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.
Zest lemon and lime and juice lime. Add lemon zest and lime zest and juice to pan.
Add zucchini to pan. Season with salt and pepper. Add some olive oil and stir well to incorporate. Enjoy!
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