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Categories:Viewed: 28 - Published at: 9 years ago
Ingredients
- 1 pound zucchini, thinly sliced
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons pine nuts
- 2 tablespoons black or golden raisins, or currants
- 1 clove garlic, crushed and chopped
- Salt and pepper
- 2 teaspoons dried mint (optional)
- Juice of 1/2 lemon, or more
Method
- Saute the zucchini quickly in the oil with the pine nuts, raisins, and garlic.
- Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender.
- Serve hot or cold with lemon juice squeezed over the salad.
- The zucchini may be left uncooked and simply macerated in a mixture of 5 tablespoons extra-virgin olive oil with the juice of 1/21 lemon and salt and pepper for at least an hour.
- Toast the pine nuts and add them before serving.
