Recipe by Alexa Weibel
- 3 tbsp. butter
- 2 large zucchini, diced
- 1/3 cup chopped walnuts
- 1 tbsp. brined green peppercorns, drained, plus 1 tsp. brine
- 1/3 cup ricotta
- 1/2 cup sliced basil
In skillet, brown butter over high, swirling until golden specks appear. Add zucchini, walnuts, peppercorns and brine; season. Cook, stirring occasionally, until zucchini is crisp-tender, 3 minutes. Top with ricotta and basil.
Know Your Peppercorns! Learn the difference between black, green, pink peppercorns and more.