Out-of-this-World Zucchini Moons with Parmesan and Pine Nuts is one of the best zucchini recipes on the planet. What makes it one of the best zucchini recipes out there? My secret – the addition of pine nuts. With a rich buttery taste, adding pine nuts to any recipe takes the recipe up a notch, in my opinion.

While they are a bit expensive compared to other nuts (aren’t all nuts expensive?), I buy a bag at Costco and keep it in my freezer. Then I use a tablespoon or two to add to recipes – usually salads.

Side note: can you see my bright blue shirt reflected in the fork above? I didn’t catch that when I took the photo and didn’t think I could remove it during photo editing without making the fork look funky! So, a touch of blue added to my otherwise green-theme photo…I digress…

I’ve been making zucchini with shredded Parmesan for years. One day I decided to throw some pine nuts in at the last minute and discovered they made my zucchini recipe even better. Now I don’t make these any other way and along with artichokes, green beans, and asparagus, this is one of Charlie’s favorite vegetable recipes.

My recipe serves four. The above photo is to help you in deciding how many zucchinis you need to make this recipe. The three zucchinis at the top of the photo above are what I would describe as “large” zucchini, while the six below are what I would describe as “medium” zucchini. They do sell small zucchini at some grocery stores; at my store, small zucchinis are about three inches long and packaged with small carrots.

As you can see from the photo above, I decided to use the 6 medium ones this time and use the three large ones as photo props. Prepping the ingredients before you start cooking makes this recipe come together fast.

Don’t you love my cute serving fork? I use it all the time, so it’s in lots of photos on this blog. It’s made by a company called Mud Pie. The other cute stamped forks I got at one of my local antique stores. They are hard to read in the photo above but they say “Savor,” “Yum” and “Hangry.” So cute!

Here’s a close-up of the fork. Oh, and a close-up of the zucchini and pine nuts with melted Parmesan sticking to the edges…

And, in case you are curious, the fabric background is a beautifully embroidered placemat I got a few years ago at Target. It was the only one left and I almost didn’t buy it because what do you do with one placement? Use it as a photography backdrop or use it in the center of the table with a pretty vase full of flowers or a lovely plant!

Out-of-this-World Zucchini Moons with Parmesan and Pine Nuts is easy to make and one of the best zucchini recipes on the planet. #zucchini Click To Tweet

If you are looking for easy zucchini side dish recipes, this is one that makes the grade. The Parmesan melts into this delicious, ooey, gooey, stringy mess that is so tasty!

Here’s a photo collage to pin to your Pinterest board. I’d love it if you’d share my recipes on Pinterest, Facebook, Twitter, and any other social media site you like to use! Thanks so much!

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Chopping Board || Kitchen Knife || Large Non-Stick Skillet || Wooden Spoon || Mud Pie things on Amazon || Serving Bowls

Here’s one of the best zucchini recipes on the planet:

Zucchini Moons with Parmesan and Pine Nuts

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★★★★★

5 from 1 review

Out-of-this-World Zucchini Moons with Parmesan and pine nuts is one of the best zucchini recipes on the planet. Easy to make, cut zucchini in half then slice into “moons.” Tossed in a skillet to saute’, these delectable morsels are tender and brown and made even more special with the addition of Parmesan and pine nuts.

Author: Carole from Toot Sweet 4 Two
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 1x
Category: Vegetables
Cuisine: American

Ingredients

Scale

3 large zucchini or 6 medium ones
2 tablespoons olive oil (I use garlic-flavored olive oil)
1/4 cup of pine nuts
1/3 cup shredded Parmesan cheese
Salt & Pepper to taste

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Instructions

Wash zucchini.
Cut ends off zucchini.
Slice each zucchini in half lengthwise and then cut into 1/4″ thick moons.
Heat olive oil in a large non-stick skillet over medium-high heat. Be sure to use a large skillet because you don’t want to crowd the zucchini. Otherwise, they will steam and be soggy.
Add zucchini and saute’ for about 10 minutes, stirring frequently.
Add salt and pepper; stir.
Add pine nuts and stir to combine.
Sprinkle Parmesan over zucchini and pine nuts; stir to combine and continue stirring until Parmesan is melted and gooey.
Serve.