A mouth-watering recipe from customer Gini Hayes in Spring Hill Florida (thanks, Gini!)
Gini says: This recipe sounds dreadful, but I promise it is delicious. Even my not-a-fan-of-zucchini person loves this dish. The recipe is not my original one and I don’t have any notes about where I found it.
Zucchini Sautéed with Pine Nuts, Capers and Raisins
Serves 4
2 medium zucchini (1#)
2 Tbsp olive oil, divided
2 Tbsp pine nuts
2 tsp minced garlic (note measurement is teaspoons)
2 Tbsp balsamic vinegar
2 Tbsp raisins
1 Tbsp capers, drained
Cut each zucchini crosswise into 3 ½” cylinders. Slice each cylinder into 1/8” strips (remove core if seeds large). Cut zucchini into matchsticks (about 3 cups).
Heat 1T of oil in medium skillet on medium heat Add squash, season with salt. Cook squash until tender. Put on plate..
Heat remaining oil. Add pine nuts and garlic. Heat for 1 minute. Stir in vinegar, raisins and capers. Cook 30 seconds, then return squash to pan and heat through.
Season with salt and pepper. Serve. Enjoy.
Calories 124; protein, 2 g.; total fat 10 g.
