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Roasted zucchini with almonds and olives

Roasted Zucchini with Almonds & Olives

Created by: Almond Board of California

Makes: 4 servings

Ingredients

  • 3 small zucchini, sliced thin
  • 2 tablespoons olive oil
  • 2 tablespoons green olives, chopped roughly
  • 2 tablespoons fresh basil, chopped roughly
  • 1 clove garlic, minced
  • ¼ cup almonds, chopped roughly

Directions

  1. Preheat oven to 400°F.
  2. Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put in a medium-sized bowl.
  3. Add salt and allow zucchini to sit for 5 minutes.
  4. Add all remaining ingredients and toss lightly. Arrange in a single layer in an ungreased baking sheet and bake for 20 minutes.
  5. Serve as a side dish or atop pasta with marinara sauce. Top with fresh basil.

Nutritional Information

  • Calories 110
  • Fat 11 g
  • Sat Fat 1 g
  • Mono Fat 8 g
  • Poly Fat 2 g
  • Protein 2 g
  • Carb 2 g
  • Fiber 1 g
  • Cholesterol 0 mg
  • Sodium 390 mg
  • Calcium 25 mg
  • Potassium99 mg
  • Vitamin E 3 mg
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