Zucchini is one of the great standby vegetables of the Mediterranean. Most Mediterranean countries have their own versions of zucchini fritters, ratatouille, zucchini with eggs, and zucchini with potatoes. Our latest recipe is a simple zucchini and yellow squash sautéed with roasted almonds. In just a few minutes you will have a delicious side dish for dinner or even a main course for lunch. With the addition of the almonds and extra virgin olive oil, this dish can be a complete meal that includes healthful fats, protein, and carbohydrates. To add a bit more protein, you could sprinkle with Parmesan or feta cheese; or it could be a topping for fish, chicken. You can also serve this over rice and pasta dishes.
Recipe by Bill Bradley, R.D., L.D.N.
Summer Veggies with Roasted Almonds
Ingredients
- 1/4 cup slivered almonds
- 2 tablespoons extra virgin olive oil
- 1 onion, cut into thin rings
- 1 medium zucchini, cut into 2” long strips
- 1 medium summer squash, cut into rounds
- 1 teaspoon dried oregano
- 4 cloves garlic, chopped
- 1 teaspoon balsamic vinegar
- Kosher or sea salt and pepper, to taste.
Instructions
- In a non-stick frying pan, toast almonds on medium heat until brown. (Be careful not to burn). Remove from pan.
- Add olive oil to pan and sauté onion for 1 minute. Add zucchini and summer squash, oregano and a sprinkle of salt. Sauté until veggies are tender-crisp. Add garlic. Sauté for about 30 seconds. Add balsamic. Salt and pepper, to taste.
- Top veggies with almonds right before serving.
Nutrition
About the Author: Bill Bradley, R.D.
