Directions:
- Preheat oven to 425°F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan; toast the nuts in the oven, shaking the pan about half-way through, about 7 minutes, or until evenly brown.
- Transfer to a serving bowl; reserve baking sheet.
- Toss the zucchini with 2 tablespoons of olive oil, garlic, lemon zest, salt and pepper (I let marinate at this point); spread out on the baking sheet and roast until crisp tender and slightly brown, about 10-12 minutes (I tossed it and shook it around about half-way through).
- Toss zucchini and lemon with the nuts.
- NOTE: The original recipe called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I omitted this.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.95 Kcal (670 kJ) | ||
| Calories from fat | 151.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.84g | 26% | |
|---|---|---|---|
| Sodium | 265.8mg | 11% | |
| Potassium | 88.85mg | 2% | |
| Total Carbs | 2.52g | 1% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.7mg | 4% | |
| Calcium | 6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 413.82 Kcal (1733 kJ) | ||
| Calories from fat | 392.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.56g | 26% | |
|---|---|---|---|
| Sodium | 687.67mg | 11% | |
| Potassium | 229.88mg | 2% | |
| Total Carbs | 6.52g | 1% | |
| Sugars | 2g | 3% | |
| Dietary Fiber | 2.1g | 3% | |
| Protein | 3.74g | 3% | |
| Vitamin C | 23.6mg | 15% | |
| Iron | 1.8mg | 4% | |
| Calcium | 15.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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