Zucchini sliced in half-inch thick rounds are browned in olive oil. While you’re at that, you can go ahead and mince the basil, mint, capers and garlic. Add this bunch to the sautéed zucchini with the vinegar and pine nuts. Don’t salt the zucchini until the last part of the cooking.
As the recipe author noted, you’ll love how this dish lets you get “a taste of each element—the bite of the vinegar, the zing of the garlic, the sweet herbs, the crunchy nuts”.