Roasted Zucchini With Almonds & Olives
(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.
Ingredients
- 3 small zucchini sliced thin
- 2 teaspoons salt 10 mL
- 2 tablespoons olive oil 30 mL
- 1 clove garlic minced
- 2 tablespoons green olives chopped roughly, 30 mL
- 1/4 cup almonds chopped roughly, 50 mL
- 2 tablespoons basil fresh, chopped roughly, 30 mL
Instructions
- 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.
Notes
Recipe courtesy of the Almond Board of California. For more almond information, eating tips and easy recipes visit www.AlmondBoard.com.
Nutrition
Calories: 116kcal | Carbohydrates: 5g | Protein: 2g | Total Fat: 10.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.4g | Cholesterol: 0mg | Sodium: 1237mg | Potassium: 286mg | Fiber: 2g | Vitamin E: 3mg | Calcium: 34mg | Magnesium: 33mg
Nutrition Facts
Roasted Zucchini With Almonds & Olives
Amount per Serving
Calories
116
% Daily Value*
Total Fat
10.6
g
16
%
Saturated Fat
1.3
g
8
%
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
7.4
g
Cholesterol
0
mg
0
%
Sodium
1237
mg
54
%
Potassium
286
mg
8
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Protein
2
g
4
%
Vitamin E
3
mg
20
%
Calcium
34
mg
3
%
Magnesium
33
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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