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Pine Nut and Raisin Zucchini

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 4 zucchini slices and 3 tablespoons breadcrumb mixture)
Treat the family to a vegetable topper that's a healthy spin on conventional trail mix—Pine Nut and Raisin Zucchini.

Ingredients

  • 2 medium zucchini, sliced
  • 1 ounce torn French bread baguette
  • 1 tablespoon olive oil
  • 1/4 cup golden raisins
  • 3 tablespoons toasted pine nuts
  • 1 teaspoon minced fresh dill
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 139
  • fat 8.3 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 166 mg
  • calcium 0.0 mg

How to Make It

  1. Grill zucchini 2 minutes on each side.

  2. Pulse torn baguette in a food processor until crumbly. Sauté in olive oil over medium heat until golden. Combine breadcrumbs, raisins, pine nuts, dill, lemon rind, salt, and pepper; spoon over zucchini.