Zucchini Salad With Raisins And Pine Nuts Recipes

Steps:

• Sauté the zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender.
• Serve hot or cold with lemon juice squeezed over the salad.
• The zucchini may be left uncooked and simply macerated in a mixture of 5 tablespoons extra-virgin olive oil with the juice of 1/2-1 lemon and salt and pepper for at least an hour. Toast the pine nuts and add them before serving.

Steps:

• Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
• Add the sliced zucchini and sauté for a few minutes, stirring.
• Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
• Stir in the black pepper and pine nuts. Serve warm or at room temperature.

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.

Steps:

• Preheat oven to 400 degrees.
• Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
• Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.

Steps:

• Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.