Best Roasted Lemon Zest Zucchini With Pine Nuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON-ZESTY ZUCCHINI WITH PINE NUTS



Lemon-Zesty Zucchini with Pine Nuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/4 cup pine nuts
3 tablespoons extra-virgin olive oil
1 large zucchini cut into 3/4 inch chunks (about 1 pound)
2 cloves garlic, smashed
1 lemon, zest stripped off in large pieces
1/2 teaspoon kosher salt
Freshly ground black pepper
6 ounces fresh ricotta

Steps:

  • Preheat oven to 425 degrees 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, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
  • Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
  • Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.

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

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.

Related Topics