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Sauteed Zucchini with Basil and Pine Nuts


A super simple, flavor packed dish to get your greens! Vegan.


  • ¼ pine nuts, toasted
  • 1 1/2 tbsp extra virgin olive oil + more for drizzling
  • 2 large or 3 small zucchinis (any color), cut into half moons (rounds then cut in half)
  • 2 cloves garlic, minced
  • Sea salt and fresh cracked pepper to taste (I love using the big flaked Maldon salt to finish)
  • Juice and zest of ½ lemon
  • ¼ cup fresh basil, chiffonade (thin strips)
  • Optional – 1/4 cup ricotta or feta cheese for a more decadent dish (see directions below)


  1. Start by browning the pine nuts. Add them to a small pan and toast over medium heat, stirring frequently, being careful not to burn. Remove from heat when golden brown and fragrant, approx 4-5 minutes. Set aside.
  2. Next, heat oil in a large frying pan over medium high heat until hot, 1-2 minutes. Add the zucchini and let it brown on one side, approx 3 minutes.
  3. Add garlic, salt, and pepper and stir. Cook another 2-3 minutes until starting to soften but maintaining a bit of bite.
  4. Squeeze lemon juice and grate lemon rind right into the pan.
  5. Remove from heat and finish with the basil, giving it one final stir to mix it in. Season with more salt or pepper if needed.
  6. If using the ricotta, spread approx 1/4 -1/3 cup over the bottom of your serving dish and plate the zucchini on top of it. If using the feta, plate the zucchini and then it with the feta. Otherwise, plate and eat as is for a simple but delicious dish.
  7. For any option, finish by sprinkling with the pine nuts, a drizzle of olive oil and a pinch of Maldon salt* if you have it.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: Italian

Keywords: easy, quick, greens

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