Recipe with summer squash and zucchini

Here are the ingredients you will need to make this recipe.

Pine nuts: Despite the name, pine nuts are not actually nuts. They are seeds that grow inside of pine cones. However, you can find them in the nuts section of the grocery store.

Pine nuts elevate this simple vegetable side dish, and make it something special. They can be pricey, but even just a couple tablespoons full add a lot of flavor and texture. So one bag should last you a while, or check out the bulk bins to buy by weight.

Oil: Avocado oil is my preferred option, but any neutral-flavored cooking oil will work.

Summer squash and zucchini: Use a single type OR a variety. Yellow summer squash, zucchini, and Zephyr are my favorites.

Salt: A little pinch of salt brings the flavors to life.

Garlic: For this recipe, I like to mince the garlic by hand. It’s chunkier and therefore less prone to burning than grated or pressed garlic, which can be more paste-like.

Lemon: If possible, choose organic lemons, since you’ll be eating the skin as zest.

Pepper: Freshly ground pepper has the best flavor and pop.

Basil: Fresh basil adds a fragrant, summery flair.