Zucchini Salad with Raisins and Pine Nuts

1. 1

   Saute the zucchini quickly in the oil with the pine nuts, raisins, and garlic.

2. 2

   Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender.

3. 3

   Serve hot or cold with lemon juice squeezed over the salad.

4. 4

   The zucchini may be left uncooked and simply macerated in a mixture of 5 tablespoons extra-virgin olive oil with the juice of 1/21 lemon and salt and pepper for at least an hour.

5. 5

   Toast the pine nuts and add them before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.