Roasted Lemon- Zest Zucchini With Pine Nuts
photo by JustJanS
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄4 cup pine nuts
- 3 tablespoons extra virgin olive oil
- 1 large zucchini, cut into 3/4 inch chunks (about 1 pound--I used 2 smaller ones)
- 1 lemon, zest stripped off in large pieces
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper, to taste
directions
- Preheat oven to 425°F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan; toast the nuts in the oven, shaking the pan about half-way through, about 7 minutes, or until evenly brown.
- Transfer to a serving bowl; reserve baking sheet.
- Toss the zucchini with 2 tablespoons of olive oil, garlic, lemon zest, salt and pepper (I let marinate at this point); spread out on the baking sheet and roast until crisp tender and slightly brown, about 10-12 minutes (I tossed it and shook it around about half-way through).
- Toss zucchini and lemon with the nuts.
- NOTE: The original recipe called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I omitted this.
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