- 3 medium zucchini, thinly sliced
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup smoked almonds, chopped
- In a large skillet, saute zucchini and garlic in oil and butter until tender. Stir in salt and pepper; sprinkle with almonds. Yield: 4 servings.
Originally published as Almond-Topped Zucchini in Simple & Delicious September/October 2009, p23
Reviews for Almond-Topped Zucchini
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Reviewed Jan. 4, 2011
"All the store had was baby zucchinis. They turned out good but I think it would be better with regular zucchini."
Reviewed Oct. 10, 2010
"This dish is excellent! Everyone loved it!"
Reviewed Oct. 18, 2009
"My whole family ate their vegetables!!!"