I grew some zucchini plants at the end of the year and they were doing great. They were growing, they were flowering, and then suddenly they were dying. There was one particularly bad week of inclement weather (which actually isn’t unusual for Melbourne) but it took a toll on the plants and their leaves yellowed before shriveling up. With no zucchini crop, I unceremoniously went to my local supermarket and bought some professionally-grown, large zucchinis and made this.
Prep time 5 mins
Cook time 15 mins
2 large zucchinis, thinly sliced lengthways
2 tbsp olive oil
200g pack of salad mix (I used a pre-packed, washed mix)
50g pine nuts
Coat the zucchini with 1 tbsp of olive oil and season with salt and pepper.
Grill the zucchini for a 1-2 minutes on each side until cooked through and set aside.
Toast the pine nuts in a pan (I used the same grill pan as the zucchini) and toast them until they start to become fragrant. Make sure you are stirring often so they don’t completely burn.
In a large bowl, mix the salad leaves, honey and the remaining 1 tbsp of olive oil.
Toss in the zucchini and pine nuts and serve.