Zutaten für Roasted Lemon Zest Zucchini With Pine Nuts
- 1/4 cup pine nuts
- Extra Virgin Olive Oil
- 2 medium zucchini (about 2 cups chopped)
- 1/2 lemon, juiced
- Kosher Salt
- Fresh Ground Black Pepper
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Zubereitung von Roasted Lemon Zest Zucchini With Pine Nuts
- Preheat oven to 425°F (220°C).
- In a small bowl, toss 1/4 cup pine nuts with 1 tablespoon olive oil. Spread in a single layer on a baking sheet.
- Toast pine nuts in the preheated oven for 7-8 minutes, shaking halfway through, until golden brown. Transfer to a serving bowl.
- In a large bowl, toss 2 medium zucchini (about 2 cups chopped), 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread zucchini mixture on the same baking sheet (remove any remaining pine nut crumbs).
- Roast for 10-12 minutes, or until zucchini is tender and slightly browned, flipping halfway through.
- Remove from oven and gently toss the roasted zucchini with the toasted pine nuts and the juice of 1/2 lemon.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
9g
Carbs
2g