This light plant-based recipe is a fun twist on zucchini and a perfect recipe for starting out the new year. This Italian-inspired dish is packed with veggies and hearty pine nuts, it can either serve as an appetizer or a main meal. This recipe comes to us from Chef David Burke.
- 4 zucchini
- 2 tablespoons olive oil, plus additional
- 3 cloves garlic, thinly sliced
- 1/2 cup pine nuts
- 4 peppadew peppers or 1 small red bell pepper or pimento, chopped
- 12 black or pitted green olives, chopped
- Salt and pepper
Preheat oven to 350°F.
Cut a small portion lengthwise off the top of the zucchini and trim a little off the bottom so it doesn’t roll. Chop those pieces up and reserve.
Scoop out and discard the seedy pulp from the cavity to make hollow boats of zucchini. Season with salt, pepper and drizzle with olive oil. Bake on a sheet pan until tender, approximately 10 minutes.
In a sauté pan over medium heat, add 2 tablespoons olive oil, garlic and pine nuts, and sauté until golden. Add the chopped zucchini and peppadews, season to taste, and increase the heat to medium-high. Cook until tender, approximately 5 minutes. Fold in the olives to warm through.
Spoon the mix into the zucchini shells. Serve with lemon wedges alongside.
Photo credit: The Rachael Ray Show.
This Recipe is Categorized In:Recipes
Servings per Recipe:Amount per Serving
Calories from Fat:
Saturated Fat: 2g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.