Zucchini with Raisins and Pine Nuts. A reminiscence of my years growing up in Italy when in the summer zucchini was the vegetable mostly cooked in an endless number of ways. Zucchini with Raisins and Pine Nuts. A reminiscence of our Sicilian trip back in 2018, where the sweet and sour taste is very common in many traditional Sicilian dishes. Either memory it evokes, I must confess that this is one of my favorite recipes for zucchini as it is very close to my roots and taste and I cannot wait to share it with you!
The use of raisins and pine nuts in lightly sweet-and-sour sauces probably came to Sicily from Turkey; these ingredients also turn up in the cooking of Venice, long a commercial gateway to Turkey and the East.The zucchini in this dish is cooked rather soft, in the traditional Italian way. If you want a more contemporary crisp product, cook the zucchini for half the time.
Why you will love this recipe
– They are low-carb, vegan, and gluten-free. And anyhow they are delicious, without going into strict classification of the food we eat!
– You will need to shop for a few ingredients only.
– This easy and healthy zucchini recipes are a great side dish idea, but they are so versatile that you can use them in many other ways!
ZUCCHINI WITH RAISINS AND PINE NUTS INGREDIENTS
You will need only a few ingredients:
Zucchini: any type will work, from those with the darker skin to the pale green squash zucchini or yellow zucchini. Use the variety you grow in your garden if you have one or head the farmers’ market or grocery store, like I do.
Red Spring Onions: I must confess that the other day I could not resist to buy this cute bunch of red spring. You can sub it with shallots, red onion or yellow onion. Any choice you will make, do not omit as it gives depth to the flavor of this recipe.
Pine Nuts: the classic Italian nuts add a crunchy taste to the dish. For better results use toasted pine nuts. You can just heat a small pan over medium heat and quickly toast the pine nuts for 2-3 minutes until golden brown, Pine nuts are really expensive, so if you plan to make classic Italian pesto, definitely buy them, otherwise you can sub them with shaved almonds.
Raisins: I like darker raisins, golden raisins will work well too. Any type will give that sweet taste, essential for the perfect execution of this dish.
Mint and Parsley: the combination of this herbs add freshness and a slight hint of bitterness to balance the sweet and sour taste of the recipe.
Salt and Black Pepper: you will need just these and not any other spice. The ingredients above are the ones who will give flavors to this zucchini dish.
Extra Virgin Olive Oil: pick a good quality one!
HOW TO MAKE SAUTÉED ZUCCHINI WITH RAISINS AND PINE NUTS
For this sautéed zucchini it is critical how you cut the zucchini, I usually cut them in rounds thin slices of 1/8 inch thickness. You can use a sharp knife or a mandolin. This cutting method will result in shorter cooking time. Chop the onions as well in thin slices.
As a second step, you proceed first by heating some EVOO in a medium skillet over medium heat, then you add the chopped onions. Once it is translucent, you add the zucchini, salt and pepper. The salt will make the zucchini release the water, which will aid the sautéing, evaporating while it cooks.
How long you will need to sautée the zucchini for? It depends on the level of softness you like, my dad’s tip is to sautée them for 20 minutes at low. This will allow them to stay firmer. If you like them very soft, then you can increase by 5 or 10 more minutes, according to your liking. Halfway through the cooking add the raisins, previously soaked in warm water.
Towards the end add the toasted crunchy pine nuts and the mix of freshly chopped mint and parsley. Let it sit uncovered for 10 minutes and serve.
MORE DELICIOUS RECIPES FOR YOU
Zucchini and Summer Squash Spaghetti with Tuna.
HOW TO SERVE ZUCCHINI WITH RAISINS AND PINE NUTS
This sauteed zucchini recipe is great for a light lunch along side a dollop of ricotta, some fresh mozzarella. They are a great side dish for meat or fish. You can use any leftover to top your bruschetta ot to toss it along some al dente short type of pasta. In any of the ideas above, you will taste the flavor of Italy, trust me!
HOW TO STORE ZUCCHINI WITH RAISINS AND PINE NUTS
These sautéed zucchini can be refrigerated for 3 days in an airtight container. You can remove them from the refrigerator and eat them after 30 minutes at room temperature or you can reheat them in the microwave according to your device instructions.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments!
Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
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
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Invitante e veramente gradevole!