Roasted Lemon-Zest Zucchini with Toasted Pine Nuts

There’s a certain magic that happens when humble summer squash, often relegated to the background of a meal, steps into the spotlight. For me, that transformation began with a simple yet revelatory dish: roasted zucchini kissed by bright lemon zest and crowned with the nutty crunch of toasted pine nuts. I remember the first time I made this, a warm afternoon where the kitchen felt like a sun-drenched haven. The aroma of toasting pine nuts, a scent that instantly evokes feelings of comfort and home, filled the air. Then came the zucchini, its edges caramelizing beautifully in the oven, promising a sweetness I hadn’t fully appreciated before. It was a revelation, proving that even the most common ingredients can achieve extraordinary deliciousness with a little heat and thoughtful preparation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 4
• Yield: 1 side dish
• Dietary Type: Vegan, Gluten-Free

Ingredients

This recipe celebrates simplicity, allowing the natural flavors of the zucchini and lemon to shine.

• 1⁄4 cup pine nuts
• 3 tablespoons extra virgin olive oil, divided
• 1 large zucchini, cut into 3/4 inch chunks (about 1 pound – I often use 2 smaller, tender ones)
• 1 lemon, zest stripped off in large pieces (a vegetable peeler works beautifully for this)
• 1⁄2 teaspoon kosher salt
• Fresh ground black pepper, to taste

Equipment Needed

The beauty of this dish lies in its straightforward preparation, requiring minimal specialized equipment.

• Baking sheet
• Small bowl
• Vegetable peeler (for lemon zest)
• Measuring spoons
• Measuring cup

Instructions

The process is a delightful dance of simple steps that build layers of flavor and texture, transforming the zucchini into a star.

1. Preheat your oven to 425°F (220°C). This high heat is crucial for achieving those lovely caramelized edges on the zucchini and ensuring the pine nuts toast to perfection.
2. Toast the pine nuts: In a small bowl, toss the pine nuts with 1 tablespoon of the extra virgin olive oil. Spread them out in a single layer on a baking sheet. Place the baking sheet in the preheated oven. Toast the nuts for about 7 minutes, shaking the pan about halfway through the toasting process. You’ll know they are ready when they are evenly golden brown and fragrant. Keep a close eye on them, as pine nuts can go from perfectly toasted to burnt very quickly.
3. Transfer the toasted pine nuts to a serving bowl. Reserve the baking sheet for the zucchini.
4. Prepare the zucchini: In the same small bowl you used for the pine nuts (no need to wash it!), toss the zucchini chunks with the remaining 2 tablespoons of extra virgin olive oil. Add the lemon zest, kosher salt, and fresh ground black pepper. Gently toss everything together to ensure the zucchini is evenly coated.
5. Marinate (optional but recommended): At this point, if time allows, you can let the zucchini marinate in the flavors for about 30-45 minutes, tossing it occasionally. This allows the zucchini to absorb more of the bright lemon and savory salt, deepening the overall flavor.
6. Roast the zucchini: Spread the marinated zucchini in a single layer on the reserved baking sheet. Place the baking sheet back into the 425°F (220°C) oven. Roast for about 10-12 minutes, or until the zucchini is crisp-tender and slightly browned. Midway through the roasting time, toss the zucchini and shake the pan to ensure even cooking and browning.
7. Combine and serve: Once the zucchini is perfectly roasted, transfer it to the serving bowl with the toasted pine nuts. Toss the zucchini and lemon zest mixture gently with the nuts. Serve immediately.

NOTE: The original recipe I adapted this from called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I have omitted this for a lighter, dairy-free version, allowing the zucchini and lemon to be the undisputed stars.

Expert Tips & Tricks

To elevate this simple side dish from good to exceptional, consider these chef-inspired insights:

• Zucchini Selection: For the best texture, choose firm, smooth-skinned zucchini that feel heavy for their size. Younger, smaller zucchini tend to have fewer seeds and a more tender flesh. Overly large zucchini can sometimes be watery.
• Lemon Zest Technique: When zesting the lemon, use a microplane or a fine grater to get delicate strands of zest. This releases more of the aromatic oils than larger strips. If you don’t have one, a vegetable peeler works well for creating larger pieces of zest, which you can then finely chop. Be sure to avoid the bitter white pith.
• Achieving Caramelization: The high heat of the oven is key. Ensure your zucchini is in a single layer on the baking sheet; overcrowding will steam the zucchini rather than roast it, preventing that desirable browning. Don’t be afraid of a little char – it adds a wonderful depth of flavor.
• Pine Nut Vigilance: Pine nuts are notorious for burning. Toasting them in a dry pan on the stovetop is an alternative method, but requires constant stirring. In the oven, shaking the pan is your best bet for even browning. Remove them as soon as they are fragrant and golden; their residual heat will continue to toast them slightly.
• Oil Reduction: If you are mindful of calories, you can certainly reduce the amount of oil used. You could omit the oil used for toasting the pine nuts entirely, as they will still toast with the residual oil from the pan and their own natural oils. For the zucchini, reducing the 2 tablespoons by a teaspoon or two would still yield a delicious result, though the browning might be slightly less pronounced.

Serving & Storage Suggestions

This Roasted Lemon-Zest Zucchini with Toasted Pine Nuts is wonderfully versatile, making it an ideal accompaniment to a wide array of dishes.

Serve this vibrant side dish warm, directly from the bowl. It pairs beautifully with grilled fish, roasted chicken, or even a hearty lentil shepherd’s pie. Its bright flavors cut through richer dishes, offering a refreshing counterpoint.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The texture will soften slightly upon refrigeration. To reheat, gently warm it in a skillet over low heat or in a microwave. For a cold salad option, the cooled zucchini can be tossed with additional fresh herbs like parsley or mint.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	164.6
Calories from Fat	145
Total Fat	16.1 g	24%
Saturated Fat	1.9 g	9%
Cholesterol	0 mg	0%
Sodium	227.3 mg	9%
Total Carbohydrate	6.7 g	2%
Dietary Fiber	2.5 g	9%
Sugars	1.7 g	6%
Protein	2.5 g	4%

Note: Nutritional information is an estimate and can vary based on exact ingredients and portion sizes.

Variations & Substitutions

While this recipe is exquisite in its simplicity, feel free to explore these delightful variations:

• Herbaceous Boost: Toss in a handful of finely chopped fresh herbs like parsley, mint, or chives along with the zucchini just before serving. These add another layer of freshness and complexity.
• Spicy Kick: For a hint of heat, add a pinch of red pepper flakes to the zucchini when tossing it with the oil and seasonings.
• Nutty Alternatives: If pine nuts aren’t your preference or readily available, slivered almonds or chopped walnuts can be substituted. Toast them similarly for a delightful crunch.
• Cheesy Addition (Non-Vegan): If you’re not strictly vegan, a sprinkle of crumbled feta cheese or a dollop of goat cheese added just before serving would be a divine addition, offering a creamy, tangy contrast.
• Citrus Swap: While lemon is classic, the zest of lime or orange could also be used for a different citrus profile.

FAQs

Q: Can I prepare this dish ahead of time?
A: You can toast the pine nuts and prep the zucchini up to a day in advance and store them separately in airtight containers. Roast the zucchini just before serving for the best texture.

Q: My zucchini seems watery. What did I do wrong?
A: This can happen if the zucchini is older or if it’s overcrowded during roasting. Ensure you’re using fresh zucchini and that it’s spread in a single layer on the baking sheet. High heat is also important to evaporate moisture quickly.

Q: Can I grill the zucchini instead of roasting it?
A: Absolutely! You can toss the zucchini with the oil, lemon zest, salt, and pepper and grill it until tender and slightly charred. Toast the pine nuts separately in a dry skillet.

Q: Is it necessary to use extra virgin olive oil?
A: Extra virgin olive oil offers the best flavor profile, but a good quality regular olive oil will also work if that’s what you have on hand.

Q: How do I avoid getting the white pith when zesting the lemon?
A: Use a vegetable peeler to remove only the yellow outer skin. Then, you can finely mince the zest strips with a knife, or use a microplane grater to get fine zest directly, avoiding the pith.

Final Thoughts

This Roasted Lemon-Zest Zucchini with Toasted Pine Nuts is more than just a recipe; it’s an ode to the simple elegance of summer produce. It’s a dish that proves that with a little heat and a mindful touch, even the most everyday ingredients can be transformed into something truly memorable. I encourage you to try this recipe the next time you find yourself with an abundance of zucchini, or simply when you crave a side dish that is both light and satisfying. It’s a perfect showcase for the season’s bounty, and I suspect it will quickly become a favorite in your culinary repertoire. Serve it alongside your favorite grilled protein, or simply enjoy it on its own as a testament to the power of fresh, vibrant flavors.