I'm excited to be linking up today with Charlotte from Laws in the Lowcountry to share a recipe! Charlotte is a good friend who moved to Beaufort not too long ago. It was so fun going over to her house for dinner while I was home. You can check out details of that dinner on her blog: pasta recipe, table setting, and dessert. I would highly recommend both the pasta and dessert! Now on to my recipe...
I have a confession to make: I've been sitting on this recipe for months. My mom cleaned out her recipe binder a while ago and sent me a whole bunch of recipes she thought I would enjoy.
|I love getting fun things in the mail!|
1 1/3 cups cooked brown rice, cooled to room temperature
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
1/2 cup torn fresh basil
1/4 cup pine nuts, toasted
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
Salt and Pepper to taste
3 tablespoons olive oil, divided
2 cups chopped zucchini
1/2 ounce fresh Parmesan cheese, shaved
- Combine the first 8 ingredients in a large bowl, and toss until well blended.
- Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally.
- Add zucchini and remaining 2 tablespoons oil to rice mixture; toss.
- Top with shaved Parmesan cheese and serve.