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
- 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)
MethodCut 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
- Iron 9.0
- Folate 16.0
- Calcium 12.0
- Vitamin A 25.0
- Vitamin C 15.0