Super Quick Zucchini and Sugar Snap Sauté

My basil plant has flowers! So beautiful!

I know I haven't posted in a while.  I have been so busy, that documenting what I cook just wasn't an option for me, but today I knew I had to get in the kitchen and cook for you!
I only had a few fresh veggies in my fridge: sugar snap peas and yellow and green zucchini, so whatever I made would incorporate the two.  Here is what I came up with…a really quick and easy sauté with great fresh flavor.  I even incorporated some fresh mint I had in the fridge and some basil from my beautiful plant that my mom gave me a few weeks ago.

Zucchini and Sugar Snap Sauté 

Ingredients

1 clove garlic
1 medium sized yellow squash
1 medium sized zucchini
1 tablespoon extra virgin olive oil
3/4 teaspoon  sea salt
black pepper, to taste (I used about 1/4 teaspoon)
1/4 teaspoon dried oregano
1 1/2 cups sugar snap peas
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1/2 teaspoon fresh lemon juice

1.  Slice garlic thinly

2.  Slice yellow and green zucchini into 1/4 inch thick half moons like this:

3.  Add 1 tablespoon of olive oil to a large sauté pan at medium heat. Move the pan around so the olive oil coats the pan.

4.  Add the sliced garlic and sauté for only a few minutes until it just begins to get color.

(You don't want the garlic to cook too long or it will get too dark as you add the rest of the ingredients.)

5.  Add the sliced zucchini and cook for 2-3 minutes.  Add the salt, pepper and oregano and stir.

6.   Add the snap peas. Cook for another 2 minutes.

7. While you are finished up the sautee, you can chop the basil and mint.  Here is how I do it:

Chopped Basil

Chopped Mint

8.  Put the sauté mixture into a bowl and top with chopped basil , mint and a squeeze of fresh lemon juice and ENJOY!