Grilled Zucchini with Garden Basil and Pignoli Nuts Recipe

Servings: 6

For something different to do with all that green summer squash, we add a dash of Asian flavor mixed with Italian to develop a most-tasty and interesting side dish.



3 large summer zucchini, cut into slices (about 4 cups)

Olive oil

1 tablespoon soy sauce

1 tablespoon basil pesto

Black pepper

½ cup Pignoli nuts

1 small bunch fresh basil

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Place zucchini in a mixing bowl and toss with a tablespoon of the olive oil. Add the soy sauce and gently fold to coat. Place vegetable in a large skillet with Teflon™ nonstick coatings and cook until browned, about 8 minutes; turning a few times to cook evenly. Remove from the pan back to the mixing bowl and toss with the pesto. Season with a few turns of black peppercorns. If you like toasted nuts, and the pignoli to the pan and shake the pan a few minutes to brown them just slightly. Garnish with fresh sprigs of basil and serve at room temperature or chilled.  

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