Name: Lemon Parmigiano Zucchini w Toasted Pine Nuts
Yield: 2 servings
Ingredients: 2 large organic zucchinis, sliced into 1/4 inch thick rounds; ¾ tsp Kosher salt; ½ tsp fresh cracked black pepper; ¾ tsp garlic powder; ½ cup freshly grated Parmigiano-Reggiano; 1 lemon, zest of; ¼ cup pine nuts, lightly toasted in a pan; 2 tbsp olive oil; 2 tbsp fresh mint leaves; ¼ tsp crushed red pepper

AuthorHalli Martin

[cooked-sharing]

Yields2 Servings

2 large organic zucchinis, sliced into 1/4 inch thick rounds

¾ tsp Kosher salt

½ tsp fresh cracked black pepper

¾ tsp garlic powder

½ cup freshly grated Parmigiano-Reggiano

1 lemon, zest of

¼ cup pine nuts, lightly toasted in a pan

2 tbsp olive oil

2 tbsp fresh mint leaves

¼ tsp crushed red pepper

Preheat oven to 450

Add zucchini slices to a large mixing bowl

Add in the salt, pepper, garlic powder, crushed red pepper and olive oil and toss

Add in the zest of 1 lemon, reserving just a bit of the zest for topping

Add in 1/4 cup of the freshly grated Parmigiano and toss until each zucchini is well coated on both sides

Place the seasoned zucchini rounds on a large baking sheet making sure they do not overlap (this will ensure they will brown)

Roast for about 8-10 mins at 450

While the zucchini is roasting, toast the pine nuts by heating a small skillet over a medium flame

Add the pine nuts to the dry pan and toss until they are lightly golden brown (this happens very quickly so don't walk away)

After the zucchini has roasted 8-10 mins, turn on the broiler to high and broil about 3-4 mins until they have a nice golden brown color

Transfer the zucchini to a serving platter and top with a bit of lemon zest, the remaining Parm, the pine nuts and fresh mint leaves

Add salt and pepper and a drizzle of olive oil if needed

CategoryAppetizers, Dinner, Salads

Ingredients