Zucchini with Pine Nuts and Lemon

Fresh lemon juice is a great way to perk up the flavor of fresh vegetables. If you microwave the lemon for about 30 seconds before squeezing it, you'll get more juice. One medium lemon will generally yield about 2 to 3 tablespoons of juice.

Yield: 5 servings (serving size: 1/2 cup)
Cost per Serving: $12
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 47
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Protein: 1.7g
  • Carbohydrate: 4.4g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 200mg
  • Calories from fat: 61%
  • Fiber: 1.4g
  • Calcium: 19mg


  • 2 teaspoons extra-virgin olive oil
  • Cooking spray
  • 3 medium zucchini, cut into 1/2 inch cubes
  • 1 tablespoon pine nuts, toasted
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon coarsely ground black pepper


  1. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add zucchini; sauté 11 minutes or until tender. Stir in pine nuts and remaining ingredients.
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