Ingredients Jump to Instructions ↓

  1. 1/4 cup pine nuts

  2. 3 tablespoons extra virgin olive oil

  3. 1 large zucchini , cut into 3/4 inch chunks (about 1 pound--I used 2 smaller ones)

  4. 1 lemon , zest stripped off in large pieces

  5. teaspoon kosher salt

  6. fresh ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F.

  2. 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.

  3. Transfer to a serving bowl; reserve baking sheet.

  4. 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).

  5. Toss zucchini and lemon with the nuts.

  6. 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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