ROASTED LEMON- ZEST ZUCCHINI WITH PINE NUTS
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
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.
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marc eckart
[email protected]This is a delicious and healthy recipe. I love that it's low in calories and fat, but it's still packed with flavor.
Anas Moussa
[email protected]I'm always looking for new ways to cook zucchini, and this recipe is a great addition to my repertoire. It's easy to make and it's always a hit.
Chloe Ditewig
[email protected]This dish is a great way to use up leftover zucchini. I always have a few extra zucchini in the fridge, and this is a great way to use them up.
Shoaib khalid
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Dola Akter
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
ocena manus
[email protected]I'm not a big fan of zucchini, but I really enjoyed this recipe. The lemon zest and pine nuts really make it.
Zobaear Hossain (Tawsin)
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Elliottsausage
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the sweet and savory flavors.
Niazi Niazi
[email protected]I love how versatile this recipe is. I've used it as a side dish, a main course, and even as a pizza topping. It's always delicious.
Tj Tymm
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up zucchini from the garden.
Lakshmi Premi
[email protected]This dish is so refreshing and flavorful. I love the combination of lemon zest and pine nuts. It's the perfect summer side dish.
Kirsten Mason
[email protected]I tried this recipe last night and it was a big hit! My husband and kids loved it. I will definitely be making this again.
Sardar SHAhID
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I usually add a bit of red pepper flakes for a little extra spice. Thanks for sharing!
Nakimera Eva
[email protected]This roasted lemon zest zucchini with pine nuts dish was an absolute delight! The zucchini was perfectly tender and flavorful, and the lemon zest and pine nuts added a wonderful brightness and crunch. I served this as a side dish with grilled chicken