Lemon-Zesty Zucchini with pine nuts

By ademilio

Ingredients

• 1/4 cup pine nuts
• 3 tablespoons extra-virgin olive oil
• 1 large zucchini cut into 3/4 in chunks (about 1 lb)
• 2 cloves garlic smashed
• 1 lemon, zest stripped off in large pieces
• 1/2 teaspoon kosher salt
• freshly ground plack pepper
• 6 oz fresh ricotta

Preparation

Step 1

preheat oven to 425
toss pine nuts with 1 tablespoon of olive oil, and spread out on a sheet pan
Bake for 7 min, tossing half way through, until evenly brown
transfer to a serving, reserve the baking sheet
Toss zucchini in 2 remaining olive oil, the garlic, lemon zest, salt and pepper
spread out on the baking sheet and roast until tender, crisp, and slightly brown, about 10-12 min
toss zucchini and lemon with nuts, place dollops of ricotta on top and serve