Zucchini with Pine Nuts

(based on a recipe in Jane Brody’s Good Food Gourmet, by Jane Brody, 1990)

1 lb small zucchini (1 – 1-1/2” diameter), cut into 1” thick slices

1/3 c pine nuts, lightly toasted (I usually don’t toast them)

3/4 c buttermilk (real buttermilk, not milk with lemon juice)

1 t coarse-ground mustard (or anything not sweet or bright yellow)

2 T lemon juice

Salt and pepper to taste

Steam or parboil the zucchini until it is tender-crisp. Drain well. Stand the zucchini, cut side down, in a serving dish with a raised edge. A pie pan works fine. Sprinkle with the pine nuts.

In a small bowl, combine the remaining ingredients. Spoon over the zucchini and the pine nuts. Refrigerate for at least 2 hours and serve cold.