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| Lemon Zucchini with Pine Nuts |
| A great vegetarian recipe using summer’s prolific zucchini
Ingredients 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 [see Cook’s Note] coarse salt freshly ground black pepper [see Cook’s Note 2] 6 ounces fresh ricotta cheese Method Preheat oven to 425° 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. Cook’s Note: Here’s a tip, use a regular vegetable peeler to remove the zest Cook’s Note 2: For this dish I am particularly fond of a green and black [or “French”] peppercorn blend. Penzey’s does a nice mix. Visit them on the triple w |