Zucchini with golden raisins, pine nuts and lemon

Adapted slightly from Good Tempered Food by Tamasin Day-Lewis, this side dish tastes delicious hot, room temperature, or cold, making it perfect for summer picnics and potlucks as well as winter roast chicken dinners. You'll enjoy the contrast of sweet raisins, crunchy pine nuts, and the tang of lemon. Serves 4; can be doubled.

3 medium zucchini
1 Tbsp olive oil
A handful of golden raisins
A handful of pine nuts
1 large clove garlic, minced
Juice of half a lemon, or more to taste
Sea salt, to taste
Fresh black pepper, to taste

Slice the zucchini into 1/8-inch rounds (by hand or with a mandoline). Heat the oil in a large nonstick frying pan, and add the zucchini. Cook over medium heat for 5-6 minutes, shaking the pan occasionally, until the zucchini are becoming slightly translucent and just starting to brown. Add the raisins and pine nuts, and the garlic. Stir, and let cook for 2-3 minutes. When the pine nuts are just starting to brown, add the lemon juice and season to taste with sea salt and pepper.

Reduce heat to low, and cook 1 minute more, to allow the flavors to combine. Serve hot, at room temperature, or cold.