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Zucchini with Toasted Pine Nuts

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Zucchini with Toasted Pine Nuts


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


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 zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.