November Seasonal Recipe: Lemon Zucchini with Pine Nuts
This month, Sally from our Urban Revolution team tried out a recipe from the Vic Park Community Garden Cook Book and was very happy with the finished dish. "Lemon Zucchini with Pine Nuts" on page 58 of the cook book is a simple, light meal that will leave you feeling fresh and revitalised. Most of the ingredients are easily grown in any Perth garden.
The Original Recipe:
Lemon Zucchini with Pine Nuts
- 3 medium sized zucchinis
- 2 tbsp olive oil
- 1 clove garlic, crushed
- a pinch or two of dried chilli
- juice and finely grated zest of 1 lemon
- 1 tbsp roughly chopped flat leaf parsley
- 2 tbsp pine nuts, toasted
Quarter each zucchini lengthways and cut into finger length pieces. Heat oil in a frying pan and when hot add the garlic, chilli and zucchini.
Cook, stirring for about 5 minutes until the zucchini starts to colour and soften. Add the lemon juice and zest, and cook until the lemon and any cooking juices have been absorbed.
Season with a little salt and freshly ground black pepper and stir through parsley and pine nuts. Serves 4 as a side dish.
Sally cut her zucchini into spirals, making the cooking time super short - about 3 minutes. To make this dish FODMAP friendly she used dehydrated garlic leaves instead of fresh garlic, and added these with the lemon juice and zest.
For those who are not vegan or vegetarian, this dish would also be lovely with a little butter stirred through at the end and perhaps some chicken or bacon.