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–+ servings
Zucchini on a white speckled plate

Zucchini with Raisins and Pine Nuts

Zucchini with Raisins and Pine Nuts. A sweet & sour Italian recipe ready in 30 minutes. Ideal as side dish, to toss pasta, to top your bruschetta or to serve with a dollop of ricotta or fresh mozzarella.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: bruschetta topping, Side Dish
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Classic Italian Recipe, Green Zucchini, Pine Nuts, Raisins, Zucchini, Zucchini Recipe
Difficulty: Beginner
Servings: 4
Calories: 138kcal

Ingredients

  • 1 pound zucchini sliced
  • 2 tbsp red spring onions chopped (see notes)
  • 2 tbsp olive oil extra virgin
  • ¼ cup raisins
  • ⅛ cup pine nuts toasted (see notes)
  • 1 tsp parsley chopped
  • 1 tsp mint chopped

Instructions

  • Start by wash the zucchini and pat them dry.
  • Proceed by cutting them in thin slices of 1/8 inch thickness. Chop the onions.
  • Switch on the stovetop, take a pot and add 2 tbs of EVOO. When the oil shimmers, add the chopped spring red onions and sautee them until they become translucent (see notes).
  • At this point, add the sliced zucchini, salt and pepper (see notes). Let it cook on low heat for 20 minutes, until the zucchinis have softened up, but are still firm to the bite (see notes).
  • Halfway through the cooking, add half of the raisins, that you previously soaked in warm water for 10 minutes.
  • Toast the pine nuts until they have browned. Sprinkle half of them on top.
  • At this point add the parsley and the mint. Switch off the stovetop.
  • Wait 10 minutes and then place the zucchini on a serving plate and sprinkle with more raisins and pine nuts. Enjoy it!

Notes

  • You can sub shallots with red, yellow or white onions.
  • The salt will make the zucchini release the water, which will aid the sautéing, evaporating while it cooks.
  • You can sub pine-nuts with sliced and toasted almonds.
  • If you like your zucchini to be softer, cook them for 25-30 minutes.
  • You can preserve zucchini in a zip lock bag for 3 more days in the refrigerator.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Sodium: 12mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 231IU | Vitamin C: 21mg | Calcium: 23mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!