Zucchini and Tomatoes with Lemon and Cumin

Zucchini and tomatoes star in this recipe inspired by North African cuisine. The secret ingredient is cumin, which adds depth and complexity. Served on a platter at room temperature, it’s a beautiful presentation for summer entertaining.

1/4 cup lemon juice
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2 cups cherry or grape tomatoes, halved
4 small zucchini (about 1 1/4 lb.), sliced diagonally (3/8 inch)
1/3 cup toasted pine nuts or toasted whole almonds, coarsely chopped*

1. Whisk lemon juice, cumin, salt, black pepper and cayenne pepper in medium bowl. Slowly whisk in oil. Add tomatoes; toss to coat.

2. Cook zucchini in large pot of boiling water 1 minute to blanch. Drain; cool slightly under cold running water. Drain well; arrange on serving platter while still lukewarm.

3. Spoon tomatoes and vinaigrette over zucchini; let stand 15 minutes to let zucchini absorb flavors. Sprinkle with pine nuts.

6 (2/3-cup) servings

PER SERVING: 155 calories, 14.5 g total fat (1.5 g saturated fat), 2.5 g protein, 7 g carbohydrate, 0 mg cholesterol, 305 mg sodium, 2 g fiber

TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave 1 to 3 minutes or until lightly browned.