Zucchini may not always be the most exciting vegetable, but when paired with sweet currants, crunchy pine nuts, and fresh mint, it becomes something truly special. This dish is perfect if you’ve got extra zucchini from your garden or the market.
The flavours are balanced beautifully—sweet, tangy, herby, and nutty. Best of all, it’s simple to make and can be served hot or warm as a side dish or even tossed with pasta for a quick meal.
Ingredients You’ll Need
- 1/4 cup olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cup currants
- 600g zucchini, cut into chunky 5 cm pieces
- 1/4 cup red wine vinegar
- 2 teaspoons sugar
- 2 tablespoons pine nuts
- 1 tablespoon fresh mint, finely sliced
- Zest of half a lemon
- Sea salt and black pepper to taste
How to Cook the Zucchini
Heat olive oil in a medium fry pan on low heat. Add chopped onion, garlic, and currants. Cook gently for about 5 minutes, until the onion becomes soft and fragrant.
Now turn up the heat slightly and add the chopped zucchini. Cook for around 5 more minutes, tossing it well so it cooks evenly but still keeps its shape and bite.
Add in red wine vinegar, sugar, pine nuts, and fresh mint. Stir and cook for another 2–3 minutes. This is when the zucchini soaks up the sweet and tangy flavours.
Season the dish with sea salt and black pepper. Finally, sprinkle the lemon zest on top for a fresh finish.
Serving Suggestions
Serve the zucchini hot or warm. This dish makes a great side for grilled meat or fish. You can also turn it into a main dish by cutting the zucchini smaller and mixing it with cooked pasta and a spoonful of fresh ricotta cheese.
This zucchini with currants and pine nuts is a delicious way to add more excitement to everyday vegetables. It combines sweet, tangy, and herby flavours in a way that’s satisfying and refreshing.
Whether served as a side or a light main, this dish will change how you see zucchini forever. It’s simple to prepare, tastes amazing, and looks beautiful on any dinner table.
FAQs
Can I use raisins instead of currants?
Yes, raisins can be used in place of currants. They are slightly sweeter and larger, but still work well in this dish.
Can I skip the pine nuts?
Yes, you can leave out the pine nuts or replace them with slivered almonds or sunflower seeds for a similar crunch.
Is this zucchini dish vegan?
Yes, this recipe is 100% vegan as it contains no animal products. It’s also gluten-free and full of flavour.
Can I prepare this dish ahead of time?
Yes, you can make it in advance and serve it warm or at room temperature. Just add the lemon zest fresh before serving.
What herbs can I use instead of mint?
Basil or parsley are great alternatives to mint. They give a different but still fresh flavour to the dish.
