The summer veggie garden is almost always overflowing with zucchinis! The garden also boasts a variety of squash and pumpkin during this season. This dish heroes the zucchini and seasonal herbs. It is delicious as a side dish or enjoyed with crusty bread and butter.
Ingredients
2 Tbsp. toasted pine nuts
5 Tbsp. olive oil
900g zucchini or 2 large, cut into 5 mm round slices
3 garlic cloves, crushed
1/4 cup mint, finely chopped
1/4 cup parsley, finely chopped
2 Tsp. lemon zest
Generous pinch of salt
Pepper to taste
Ingredients to serve
Goats cheese
Extra toasted pine nuts
Method
Pre heat oven to 180 degrees. Toast pine nuts on a tray for 5 - 7 minutes or until lightly golden.
Heat olive oil in pan on a medium to high heat. Sauté zucchini and garlic for 10 minutes or until caramelised and softened.
Bring the pan down to a low heat. Mix in herbs, lemon zest, salt, pepper and pine nuts.
Serve with goats cheese and extra pine nuts sprinkled on top.
Enjoy as a side dish with your favourite Italian meal or as an antipasto with crusty, buttered bread and your favourite wine! (we are loving rosé at the moment).
