Zucchini with Pine Nuts and Mint

We enjoyed this different treatment of good old zucchini. This recipe, from Diana Henry’s cookbook Plenty, elevates the bland summer squash to something special.

Henry recommends this as a side dish to lamb or as part of a Middle Eastern spread. I served it with eggs.

Leave enough time to brown each piece of zucchini on both sides; don’t be tempted to crowd the skillet to speed things up the way I did. The flavor boost is worth the time and effort.

I didn’t change much. I increased the toasted pine nuts* to about 1/4 cup, added salt to taste and used less olive oil. My changes are incorporated.

Henry notes that the dish is good hot, warm or at room temperature. We liked the leftovers, too.

Zucchini with Raisins, Pine Nuts and Mint

1 lb. zucchini

Olive oil

1 small red onion, sliced in crescent moon shapes

3 garlic cloves thinly sliced

1/2 cup raisins, soaked in boiling water for 15 minutes and drained

1/4 cup toasted pine nuts or chopped, blanched almonds

Juice of 1/2 lemon

Torn leaves from 8 mint sprigs

Slice the zucchini about 1/8-inch thick. Heat 1 tbsp. olive oil in a large skillet. Cook the zucchini in a single layer in batches until golden on both sides and soft. Season as you go, and add more oil as needed. Add each batch to a shallow bowl.

Add another tablespoon of oil and cook the onion until soft and golden. Add the garlic and cook just till pale gold and soft. Toss the onion and garlic with the zucchini, raisins, nuts, lemon juice and mint. Taste and adjust seasoning, adding salt as needed. There should be a balance of sweetness from the raisins and sourness from the lemon.

Serves 4 to 6.

*You can toast pine nuts quickly in a small skillet over medium heat, stirring frequently. I think they taste better that way. I tend to keep several kinds of toasted nuts on hand for salads and other uses.