LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
ZUCCHINI BRUSCHETTA
A different twist on bruschetta and a great use for your zucchini. Use smaller zucchinis for this, try your favourite cheese if you don't like swiss, and substitute different herbs if you don't want to use basil. A very adaptable recipe!
Provided by Cookin-jo
Categories Lunch/Snacks
Time 25m
Yield 12-18 slices, 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a frying pan over medium heat. Add zucchini, garlic and onions and stir for 2 to 5 minutes, until just softening. Remove from heat.
- Add basil, cayenne, mayo, and salt and pepper to taste and stir well.
- Preheat broiler.
- Top each baguette slice with 1 1/2 to 2 Tablespoons of zucchini mixture, then add shredded cheese to top.
- Broil until cheese is just bubbly.
- Yield will vary depending on how much topping and cheese is used on each slice of bread.
- Cooking time includes frying time.
Nutrition Facts : Calories 166.8, Fat 6, SaturatedFat 2.3, Cholesterol 10.1, Sodium 277.7, Carbohydrate 22.1, Fiber 1.4, Sugar 0.9, Protein 6.1
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