Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Do not salt them yet.

While the zucchini cooks, chop the garlic, mint, basil, and capers together until they intermingle.

When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as the first batch.

Add the first batch back into the pan along with the herb-garlic mixture and vinegar to taste. Taste for salt; add a good pinch and a few cracks of pepper. Toss well.

Add the nuts. Scoop everything out onto a serving plate. Sprinkle on extra herbs if using, right before serving.