Zucchini Sautéed with Pine Nuts, Capers, and Raisins Recipe

Zucchini Sautéed with Pine Nuts, Capers, and Raisins

Serves 4

30 minutes or fewer

Impress guests with your knife skills when you serve these sautéed matchsticks that are really easy to cut, as you'll see below. Have all your ingredients prepped and ready to go before you turn on the skillet—the dish cooks very quickly because the zucchini are sliced so small.

2 medium zucchini (1 lb.)
2 Tbs. olive oil, divided
2 Tbs. pine nuts
2 garlic cloves, minced (2 tsp.)
2 Tbs. balsamic vinegar
2 Tbs. raisins
1 Tbs. capers, drained

1. Cut each zucchini crosswise into 3 2 1/2-inch-long cylinders. Stand each cylinder upright, then shave 1/8-inch-thick strips away from seedy core. Discard core. Cut zucchini strips into matchsticks. You should have about 3 cups.

2. Heat 1 Tbs. oil in medium skillet over medium heat. Add zucchini, and season with salt, if desired. Sauté
2 minutes, or until zucchini are tender. Transfer to plate.

3. Heat remaining 1 Tbs. oil in skillet over medium heat. Add pine nuts and garlic. Sauté 1 minute, or just until mixture is straw colored. Stir in vinegar, raisins, and capers. Cook 30 seconds, then return zucchini to skillet and stir to heat through. Season with salt and pepper, if desired.

July 2009