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Maggie Beer

Zucchini With Pine Nuts and Sultanas | Maggie Beer | #cookwithmaggie

April 10, 2021 Video

Zucchini is amazingly easy to grow and such a treat when picked and cooked straight away. Today's recipe is sautéed zucchini with toasted pinenuts and plump sultanas. Happy Cooking.

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Sautéed Zucchini with Pine Nuts and Sultanas Ingredients 3 small-medium zucchinis 1 tbsp salt flakes 1 tbsp extra virgin olive oil (EVOO) 1 ½ tbsp verjuice 2 tbsp sultanas (or currants), reconstituted ½ cup pine nuts, roasted 6 mint leaves (or basil) Freshly ground pepper Optional - fetta, mozzarella, quark or labneh

Method 1. Chop zucchini’s into thick slices and extract excess water, either by leaving it out on a tray overnight, or sprinkling with salt, leaving for an hour, and then lightly rinsing and squeezing the slices with a tea towel 2. Sauté the zucchini in 2 tsp EVOO and a pinch of salt flakes, checking the heat as you go and turning once when browned 3. Add ½ tbsp verjuice to the pan to deglaze and enhance the flavour 4. Place a firm-fitting lid to the pan once all pieces are browned and turn the heat down to a simmer for 10 minutes 5. Reconstitute sultanas in 1 tbsp verjuice and 1 tbsp water, (or just water, or with lemon juice), either by soaking overnight, or covered in the microwave on defrost for one minute 6. Roast pine nuts for 8 minutes at 180C 7. Add drained sultanas and roasted pine nuts to the zucchinis in the pan (keeping some back to garnish) and warm for 2 minutes 8. Place zucchini onto a serving dish, then sultanas and pine nuts on top 9. Garnish with extra sultanas, pine nuts, mint leaves (or basil), and freshly ground pepper 10. Finish with your choice of fetta, mozzarella, quark or labneh

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