Mold Detox Friendly Vegan Sautéed Zucchini with Toasted Almonds
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Learn more →Ingredients
4 servings
- ¼ cup sliced almonds
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh almonds are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid almonds, please tap it and change its rating to Red.
- 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)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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