Tuesday, October 28, 2008

Lemon-Zesty Zucchini with Pine Nuts

Want something new to try with all that zucchini coming from your garden...or your neighbor's garden? This time of year, zucchini is in full harvest whether it's the abundant fruit of your own labor, that our your generous neighbors, or something you picked up from your local farmer's market or grocery store.

This is a great recipe. I don't actually care for zucchini, but I love this recipe. I'm slowing learning that my aversion is not actually to zucchini itself, but to poorly made zucchini that turns out all soft and mushy. Nothing mushy to be found here, but watch the amount of time that the zucchini is in the oven. If you cut smaller sections or cook longer than directed, you will end up with soft zucchini.  The sign of a good recipe...my 10-month old was eating this by the fistful (without the nuts) and my husband the gourmet said this is the best zucchini recipe we have made.  Here's to a great vegetable dish to enjoy with your entire family!

Lemon-Zesty Zucchini with Pine Nuts
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1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 large zucchini or 3 small (about 1 pound), cut into 1/2-inch chunks
2 cloves garlic (2 teaspoons), minced
Zest of 1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper
6 ounces fresh ricotta (optional)

1. Preheat oven to 425 degrees.  Toast pine nuts in shallow skillet over medium heat, stirring frequently, until evenly brown, about 5 minutes. Transfer to small bowl.

2. Toss the zucchini with 2 tablespoons olive oil, garlic, lemon zest, salt, and pepper. Spread out on baking sheet and roast until crisp tender and slightly brown, about 8-10 minutes.

3. Toss zucchini with toasted pine nuts, and if desired scatter with dollops of cheese on top. Serve immediately.

Recipe adapted from the FoodNetwork.com

Yields: 6 servings. Each serving contains: Calories 109; Total Fat 10.7g; Saturated Fat 1.2g; Cholesterol 0mg; Sodium 200mg; Total Carbohydrates 3.3g; Dietary Fiber 0.9g; Sugars 1.3g; Protein 1.5g; Vitamin A 2%; Vitamin C 20%; Calcium 1%

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