Best 2 Roasted Lemon Zest Zucchini With Pine Nuts Recipes

Roasted lemon zest zucchini with pine nuts is a delightful dish that combines the flavors of tangy lemon, earthy zucchini, and nutty pine nuts. This simple yet flavorful side dish is a perfect accompaniment to a variety of entrees, and it can also be enjoyed as a light and refreshing main course when paired with a salad or soup.

Here are our top 2 tried and tested recipes!

ROASTED LEMON- ZEST ZUCCHINI WITH PINE NUTS

Roasted Lemon- Zest Zucchini With Pine Nuts image

This was my first experience with roasting zucchini, and I loved it! After tossing the zucchini, oil, etc., I didn't roast it right away, I let it sit for about 30-45 minutes to marinate in the flavors (tossing occasionally). If you are watching calories, there is certainly room to reduce the oil. You could easily omit the oil that is used when toasting the pine nuts, and the oil tossed with the zucchini prior to roasting could possibly also be reduced. The recipe is adapted from the Food Network Kitchens.

Provided by GaylaJ

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

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.

ROASTED ZUCCHINI WITH LEMON

Roasted Zucchini with Lemon image

Categories Citrus Vegetable Side Roast Lemon Zucchini Spring Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 6

Ingredients

1 lemon
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 pounds small zucchini (about 6), cut diagonally into 3/4-inch-thick slices
1/4 teaspoon sugar

Steps:

Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.
Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.
Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.
Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.

Tips:

Select tender zucchini: Choose smaller zucchini, as they tend to be more tender and have fewer seeds. Look for zucchini that are firm and have a deep green color.
Roast the zucchini at a high temperature: This will help to caramelize the natural sugars in the zucchini and give it a slightly crispy texture.
Use a combination of olive oil and butter: This will help to create a flavorful and crispy crust on the zucchini.
Add flavor with lemon zest and garlic: These ingredients will brighten up the flavor of the zucchini and add a touch of acidity.
Top with pine nuts and Parmesan cheese: These toppings will add a nutty flavor and a touch of richness to the dish.
Serve immediately: Roasted zucchini is best served immediately, while it is still hot and crispy.

Conclusion:

Roasted lemon zest zucchini with pine nuts is a simple yet flavorful side dish that can be enjoyed as part of a healthy meal. It is a great way to use up fresh zucchini and is a delicious addition to any table.