Oven-Roasted Zucchini with Herbs and Pine Nuts
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I really love zucchini on the grill. But sometimes, especially for larger quantities, it takes a while to cook zucchini on the grill pan, which is not very large. So I make them in the oven, they cook quickly without needing to watch them, and they become just as sweet. This time I added pine nuts for a crunchy contrast.
Ingredients
2 small zucchini
3 cloves garlic
15g pine nuts
10 basil leaves
5 mint leaves
2 sprigs dill
1 teaspoon white wine vinegar or cider vinegar
salt, black pepper
2-3 tablespoons olive oil
Greek yogurt for serving
How to prepare oven-roasted zucchini with herbs and pine nuts
- Choose small zucchini because they are the best for grilling or roasting. They have thin skin that does not even need to be peeled and small seeds. Cut into rounds somewhere between 0.5-1cm thick. Sprinkle with salt and drizzle with 1 tablespoon of oil. Mix and arrange in a single layer on a baking tray lined with parchment paper.
- Roast the zucchini at 220C for 15-20 minutes until golden as in my photo. If they brown unevenly on top and bottom, you can flip them after 10 minutes.
- In a wide pan, add 1-2 tablespoons of oil and fry the pine nuts just until they turn slightly golden in places. Add the crushed garlic and saute for just 30 seconds, until it smells pleasant.
- Add the roasted zucchini and mix so they are coated with the flavored oil. Add the vinegar.
- Remove the pan from heat and add the chopped herbs. Mix well. Taste for salt and grind black pepper.
- Serve warm or at room temperature with 1-2 tablespoons of Greek yogurt on the side. It is a great summer side dish.
Oven-Roasted Zucchini with Herbs and Pine Nuts
Oven-Roasted Zucchini with Herbs and Pine Nuts
