Low Sodium Vegan Sautéed Zucchini with Toasted Almonds

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Vegan Sautéed Zucchini with Toasted Almonds

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Ingredients

4 servings

¼ cup sliced almonds
Freshness Guaranteed Raw Almonds Member's Mark Natural Whole Almonds Trader Joe's Nuts Dry Roasted & Unsalted Almonds Frame Almond Raw Diamond Of California Whole Almonds
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2 tbsp olive oil, divided
1 ½ lb zucchini (about 3 medium), sliced into ¼-inch rounds
3 cloves garlic, thinly sliced
½ tsp red pepper flakes (optional)
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1
Heat a large skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
2
Increase the heat to medium-high and add 1 1/2 tbsp of the olive oil to the same skillet. Once the oil shimmers, add the zucchini rounds in a single layer — work in two batches if needed to avoid crowding. Cook undisturbed for 2–3 minutes until the undersides are golden, then flip and cook 1–2 minutes more until the second side is lightly browned and the zucchini is just tender when pierced with a fork. Transfer to a serving platter.

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