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Pine Nut and Raisin Zucchini

Treat the family to a vegetable topper that's a healthy spin on conventional trail mix—Pine Nut and Raisin Zucchini.

Cooking Light JUNE 2014

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 8.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 166mg
  • Calcium: 0.0mg

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Pine Nut and Raisin Zucchini Recipe