Pan-Seared Zucchini with Pine Nuts, Olive Dressing and Robiola Toasts Recipe

Name: Pan-Seared Zucchini with Pine Nuts, Olive Dressing and Robiola Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pitted kalamata olives; 3 anchovies; 1 tablespoon fresh lemon juice; 1 teaspoon sherry vinegar; 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 small zucchini, sliced 1/2 inch thick; Salt and freshly ground pepper; 1/4 cup pine nuts; 1 cup frisee; 1 cup watercress; 1/2 cup cherry tomatoes, halved; 1 tablespoon shredded basil leaves; Four 3/4 inch thick baguette slices cut on a wide diagonal; 4 ounces robiola cheese, sliced into 4 pieces

Servings: persons

1/4 cup pitted kalamata olives
3 anchovies
1 tablespoon fresh lemon juice
1 teaspoon sherry vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 small zucchini, sliced 1/2 inch thick
Salt and freshly ground pepper
1/4 cup pine nuts
1 cup frisee
1 cup watercress
1/2 cup cherry tomatoes, halved
1 tablespoon shredded basil leaves
Four 3/4 inch thick baguette slices cut on a wide diagonal
4 ounces robiola cheese, sliced into 4 pieces

1
In a mini food processor, combine the olives, anchovies, lemon juice and vinegar and pulse until the olives are coarsely chopped.
2
Add the oil and process until the olives are minced.
3
Season the dressing with salt and pepper.
4
Preheat the broiler.
5
In a large skillet, heat the 2 tablespoons of olive oil until almost smoking.
6
Season the zucchini with salt and pepper, add the slices to the pan and cook over high heat until browned on one side, about 2 minutes.
7
Transfer the zucchini, cooked side up, to plates.
8
Add the pine nuts to the skillet and cook over moderate heat, stirring, until golden, about 1 minute.
9
Drain on paper towels.
10
Mound the frisee and watercress over the zucchini and scatter the tomatoes and pine nuts all around.
11
Drizzle the olive dressing over the greens and garnish with the basil.
12
Top the baguette slices with the cheese and broil 6 inches from the heat until the cheese is melted, about 2 minutes.
13
Set the toasts alongside the salad, drizzle the plates with olive oil and serve.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup pitted kalamata olives, 3 anchovies, 1 tablespoon fresh lemon juice, 1 teaspoon sherry vinegar, and more.

Yes, Pan-Seared Zucchini with Pine Nuts, Olive Dressing and Robiola Toasts falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Seared Zucchini with Pine Nuts, Olive Dressing and Robiola Toasts

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