Sautéed Zucchini with Spinach and Capers


Happy New Year! 

Quickly dropping in with this simple and easy veggie recipe. My guess is we could all use some extra greens in our diet over the next few days (and every day in my opinion!). This recipe comes together in under 10 minutes so it's perfect for a busy weeknight. 

I served it here with roasted sweet potatoes, hummus, avocado, a drizzle of tahini, and a sprinkling of sumac (a bright, lemony spice popular in middle eastern cooking). 


Serves 2-3

1 Tbs. olive oil
2 medium zucchini, cut into thin half moons
1 heaping Tbs. capers, drained
5 ounces baby spinach
5-6 fresh basil leaves, thinly sliced (optional)
fine sea salt + pepper, to taste

Heat a large skillet to medium-high. Add olive oil, zucchini, and a pinch of salt. Sauté until zucchini is starting to brown but still has some bite - 5ish minutes. Add capers and spinach. Cook until spinach is wilted. Season with salt and pepper to taste. Stir in basil, if using, at the last minute. 

Serve warm.