Roasted Lemon- Zest Zucchini With Pine Nuts - cooking recipe

Ingredients

1/4 cup pine nuts
3 tablespoons extra virgin olive oil
1 large zucchini, cut into 3/4 inch chunks (about 1 pound--I used 2 smaller ones)
1 lemon, zest stripped off in large pieces
1/2 teaspoon kosher salt
fresh ground black pepper, to taste

Preparation

Preheat oven to 425\u00b0F.
Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan; toast the nuts in the oven, shaking the pan about half-way through, about 7 minutes, or until evenly brown.
Transfer to a serving bowl; reserve baking sheet.
Toss the zucchini with 2 tablespoons of olive oil, garlic, lemon zest, salt and pepper (I let marinate at this point); spread out on the baking sheet and roast until crisp tender and slightly brown, about 10-12 minutes (I tossed it and shook it around about half-way through).
Toss zucchini and lemon with the nuts.
NOTE: The original recipe called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I omitted this.