Zucchini With Parmesan and Almonds

Zucchini With Parmesan and Almonds 150 Author: Canadian Living Credits: Zucchini With Parmesan and Almonds 150

Almonds add a pleasing crunch to this quick sauté, which features an abundant farmer's market find.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 4 zucchinis (about 2 lb/900 g)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup toasted slivered almonds
  • 1 tablespoon chopped fresh tarragon
  • 1/3 cup shaved Parmesan cheese (about 1 oz/30 g)

Method

Cut zucchini in half lengthwise, trimming ends. Cut crosswise into 1-inch (2.5 cm) wide pieces.

In large skillet, heat oil and butter over medium-high heat; cook zucchini, garlic, salt and pepper, stirring often, until tender, about 8 minutes.

Stir in almonds and tarragon; cook for 1 minute. Serve sprinkled with Parmesan cheese.

Nutritional facts Per serving: about

  • Sodium 423 mg
  • Protein 6 g
  • Calories 168.0
  • Total fat 13 g
  • Potassium 568 mg
  • Cholesterol 12 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Zucchini With Parmesan and Almonds

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