Anti Inflammatory Vegan Sautéed Zucchini with Toasted Almonds
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Learn more →Ingredients
4 servings
- ¼ cup sliced almonds
- 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
- 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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