Friday Recipe: Zucchini with Pine Nuts

This recipe offers an easy way to use the end-of-summer bounty of zucchini. It's quick, delicious, and malleable.

Zucchini with Pine Nuts
~Serves 8-10 (side dish)

2 large zucchinis (I used green and yellow for variety)
1/2 onion
4-6 garlic cloves
1/2 tofu cake
olive oil
salt and pepper
pine nuts

1. Chop the onion and mince the garlic. Cut tofu into small cubes. Slice and quarter the zucchinis.

2. In a medium saucepan, heat olive oil, and add the onion and garlic. Saute until lightly browned.

3. Add the tofu and stir.

4. Add the zucchini. Continue to cook and stir until the zucchini is cooked through.

5. Add salt and pepper to taste.

6. Sprinkle in pine nuts. Mix and serve.

7. Enjoy!


Notes:
*I used 2 large zucchini because that's what the farmers were selling. Medium and small would be fine as well.

*This can be eaten hot or cold, making it ideal for summer bbqs and potlucks.

*This is an easy dish to repurpose as leftovers. I reheated the zucchini in a saucepan and added black beans. Then I used the mixture as burrito filling with sour cream, salsa, and homemade guacamole. Even more delicious!