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This verdant vegetable side showcases tender zucchini—first sautéed with earthy oregano, then tossed with bright salsa verde and juicy tomatoes and topped with creamy mozzarella, fresh mint, and crunchy almonds.
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Wash and dry the fresh produce. Halve the tomatoes. Place in a large bowl; add the vinegar and season with salt and pepper. Stir to coat. Pick the mint leaves off the stems. Halve the zucchini lengthwise, then thinly slice crosswise.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and the oregano. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.
To the bowl of marinated tomatoes, add the cooked zucchini and salsa verde. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cheese (tearing into bite-sized pieces before adding), mint leaves (tearing just before adding) and almonds. Enjoy!
Tips from Home Chefs