Vegan Sautéed Zucchini with Toasted Almonds
This simple skillet dish is proof that plant-based eating doesn't have to feel like a compromise. Tender golden zucchini rounds get tossed in a fragrant garlic oil, then finished with bright lemon zest, fresh parsley, and a handful of toasted almonds that add just the right amount of crunch. Every single ingredient here is naturally free of animal products — no swaps, no substitutions, no second-guessing the label on anything. The trick to getting that beautiful sear is cooking the zucchini in batches so it actually browns instead of steaming, and it makes a noticeable difference in both texture and flavor. A hit of fresh lemon juice right at the end lifts everything and keeps the dish feeling light rather than heavy. It comes together in under 20 minutes and serves four, making it an easy weeknight side or a satisfying addition to a bigger spread.
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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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