->Zucchini 02 <-

Serves 6 1/4 cup pecans

8 zucchini or summer squash, scrubbed well

1/4 cup olive oil

4 cloves garlic, minced

1/4 cup fresh basil leaves, julienned

2 tablespoons fresh mint leaves, julienned

Toast the pecans in a 325F oven. Spread them out on an ungreased

baking sheet and bake for 5 minutes. Remove from the oven and cool,

then mince them. Trim the ends of the zucchini and halve them

lengthwise. With a spoon, scrape out the seeds, leaving 1/4" of

flesh around the edges. Slice into marchsticks. In a large skillet,

heat the oil, add the zucchini and garlic and saute util the

zucchini is crisp tender, cool. When cool, put it in a bowl and toss with the basil, mint, salt, and pecans. Serve at room

temperature.