Roasted Zucchini With Almonds & Olives
Contributed by: News Canada
(NC) - Roasted ribbons of fresh zucchini, savory olives, flavourful garlic, sweet basil and crunchy almonds as a heart-healthy side dish, or atop pasta or rice.
- 3 small zucchini, sliced thin
- 2 teaspoons (10 mL) salt
- 2 tablespoons (30 mL) olive oil
- 1 clove garlic, minced
- 2 tablespoons (30 mL) green olives, chopped roughly
- 1/4 cup (50 mL) almonds, chopped roughly
- 2 tablespoons (30 mL) fresh basil, chopped roughly
Preheat oven to 400 F (200 C).
Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put in a medium-sized bowl. Add salt and allow zucchini to sit for 5 minutes. Add all remaining ingredients and toss lightly.
Arrange in a single layer in an ungreased baking sheet and bake for 20 minutes. Serve as a side dish or atop pasta with marinara sauce.
Recipe courtesy of the Almond Board of California. For more almond information, eating tips and easy recipes visit www.AlmondBoard.com.
Serving Size: Makes 4 Side-Dish Servings
Nutritional Information: Per Serving: Calories 116 kcals; Cholesterol 0 mg; Total fat 10.6 g; Fibre 2 g; Saturated 1.3 g; Calcium 34 mg; Monounsaturated 7.4 g; Magnesium 33 mg; Polyunsaturated 1.5 g; Sodium 1237 mg; Carb 5 g; Potassium 286 mg; Protein 2 g; Vitamin E 3 mg