Zucchini and tomatoes star in this recipe inspired by North African cuisine. The secret ingredient is cumin, which adds depth and complexity. Served on a platter at room temperature, it’s a beautiful presentation for summer entertaining.
1/4 cup lemon juice
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2 cups cherry or grape tomatoes, halved
4 small zucchini (about 1 1/4 lb.), sliced diagonally (3/8 inch)
1/3 cup toasted pine nuts or toasted whole almonds, coarsely chopped*
1. Whisk lemon juice, cumin, salt, black pepper and cayenne pepper in medium bowl. Slowly whisk in oil. Add tomatoes; toss to coat.
2. Cook zucchini in large pot of boiling water 1 minute to blanch. Drain; cool slightly under cold running water. Drain well; arrange on serving platter while still lukewarm.
3. Spoon tomatoes and vinaigrette over zucchini; let stand 15 minutes to let zucchini absorb flavors. Sprinkle with pine nuts.
6 (2/3-cup) servings
PER SERVING: 155 calories, 14.5 g total fat (1.5 g saturated fat), 2.5 g protein, 7 g carbohydrate, 0 mg cholesterol, 305 mg sodium, 2 g fiber
TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave 1 to 3 minutes or until lightly browned.