Pine Nut and Raisin Zucchini

Pine Nut and Raisin Zucchini Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
Treat the family to a vegetable topper that's a healthy spin on conventional trail mix—Pine Nut and Raisin Zucchini.


Serves 4 (serving size: 4 zucchini slices and 3 tablespoons breadcrumb mixture)

Recipe from

Cooking Light

Nutritional 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


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


Grill zucchini 2 minutes on each side.

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.


Hannah Klinger,

June 2014
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