OVEN-ROASTED ZUCCHINI WITH TOASTED PINE NUTS & FRESH HERBS – A SUMMER FAVORITE
I love grilled zucchini, but when cooking larger quantities, my grill pan can get crowded and slow. Baking zucchini in the oven is faster, hands-free, and they caramelize beautifully. This time, I added pine nuts for a crunchy contrast.
🕒 Prep Time: 10 min
🍳 Cook Time: 15-20 min
🍽️ Servings: 2
Ingredients
- 2 small zucchinis (ideal for grilling or roasting; thin skin, small seeds)
- 3 garlic cloves, crushed
- 15 g pine nuts
- 10 fresh basil leaves
- 5 fresh mint leaves
- 2 sprigs fresh dill
- 1 tsp white wine or cider vinegar
- Salt and freshly ground black pepper
- 2-3 tbsp olive oil
- Greek yogurt, for serving
Instructions
- Slice zucchinis into rounds about 0.5–1 cm thick. Sprinkle with salt and drizzle with 1 tbsp olive oil. Toss to coat evenly.
- Arrange zucchini in a single layer on a parchment-lined baking tray.
- Roast at 220°C (430°F) for 15–20 minutes until golden brown. Turn zucchini halfway through if browning is uneven.
- Meanwhile, heat 1–2 tbsp olive oil in a large pan. Toast pine nuts until lightly browned in spots.
- Add crushed garlic and sauté for 30 seconds until fragrant.
- Add roasted zucchini to the pan, toss to coat with garlic-infused oil, then add vinegar.
- Remove from heat and stir in finely chopped basil, mint, and dill.
- Season with salt and freshly ground black pepper to taste.
- Serve warm or at room temperature with 1–2 tablespoons of Greek yogurt on the side.
💡 Tips
- Use small zucchinis for best texture and flavor.
- Toast pine nuts carefully to avoid burning.
- Fresh herbs brighten the dish and add aromatic freshness.
- Greek yogurt adds creaminess and balances flavors.
🍽️ Perfect For
- Light summer side dishes
- Vegetarian-friendly meals
- Quick, healthy vegetable recipes
📝 Final Thoughts
This oven-roasted zucchini with toasted pine nuts and fresh herbs is a delightful summer dish that’s easy to prepare and pairs perfectly with grilled meats or as a standalone vegetarian option.