Zucchini, Pignoli and Raisin Salad

Submitted by COOKGIRl

"From Diane Seed's Mediterranean Dishes. Meant to be served at room temperature, but I have served this as a warm side dish."

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb small zucchini
• 3 tablespoons extra virgin olive oil
• 2 ounces pine nuts, toasted
• 2 ounces seedless raisins
• 1 garlic clove, minced
• 3 tablespoons of fresh mint, finely chopped
• salt
• fresh ground black pepper
• 2 tablespoons lemon juice

directions

1. Cut the zucchini into narrow strips; add to the saute pan and fry quickly in the olive oil for only a few minutes on medium-high heat.
2. Reduce heat to medium and add the pine nuts. Brown lightly for another 2 minutes. Be careful not to burn the pine nuts as they can burn easily!
3. Stir in the raisins. Finally, add the garlic and cook about 30 seconds.
4. Remove the saute pan from the heat and stir in the mint, salt, pepper and lemon juice.

Reviews

[Elmotoo]

FANTASTIC dish!! I used 1 large zucchini because it was better looking than the little ones & it was just enough for the 3 of us. dh who typically hates zucchini raved over this! I love all the flavors....and it comes together so quickly. Thank you, Veggie Swap VIP for sharing!