Zucchini with Pine Nuts, Honey and Basil

3 med-lg zucchini
1 3/4 oz pine nuts
olive oil
2 garlic cloves, finely chopped
1t finely grated lemon zest
2T lemon juice
12 basil leaves
salt flakes
pepper
1 1/2T honey

Trim stalk ends of zucchini and cut each one in half.  Stand each half on its end and slice downward to get long slices about 1/2-inch thick.

Toast pine nuts in a dry frying pan over medium heat for 3-4 minutes, or until patched with brown, stirring occasionally to start with and then more often after 2 minutes.  Take care they do not burn. Tip pine nuts into a wide, shallow serving dish.

Return pan to heat and pour in 1T olive oil.  Cook a third of zucchini over medium-high heat until patched and brown on both sides and floppy in texture. Transfer to a serving dish and, if necessary, add more oil to the pan.  Cook another third of zucchini in the same way.  Add more oil and cook the rest of the zucchini.  When you turn the last batch over to the brown on the second side, add garlic and lemon zest.

Turn off heat and tip everything into serving dish.  Pour lemon juice into hot pan, stir quickly, and then pour into serving dish.

Roughly tear basil leaves and scatter over zucchini.  Sprinkle salt and add plenty of pepper.  Carefully turn zucchini over, using two spoons so it is combined with seasonings, basil, and pine nuts.

Drizzle honey over top.  Serve hot, warm, or at room temperature.

From Honey by Hattie Ellis.  Published in Wegman's magazine.