Almond-Topped Zucchini Recipe
- 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
- 1. 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.
3/4 cup equals 139 calories, 12 g fat (3 g saturated fat), 8 mg cholesterol, 216 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g protein.
Reviews for Almond-Topped Zucchini
"All the store had was baby zucchinis. They turned out good but I think it would be better with regular zucchini."
"This dish is excellent! Everyone loved it!"
"My whole family ate their vegetables!!!"