Zucchini with mint and almonds
1
Points®
Total time: 29 min • Prep: 10 min • Cook: 19 min • Serves: 8 • Difficulty: Easy
If you're like us, you're always looking for a new way to make vegetables more exciting. This summery, flavorful, easy recipe works as a light side dish to accompany your main entree or as part of an antipasto platter, and you'll love the added crunch of the almond slices. Meal prep tip to ensure the best texture: Grill the zucchini until it is crisp and golden (don't undercook it!) then chop the mint leaves just before serving to maximize the taste.
Ingredients
Sliced almonds (unsalted, no oil or sugar added)
½ oz, (about 2 Tbsp)
Uncooked zucchini
4 medium, (about 8 oz each) sliced into 1/4 in-thick rounds
Olive oil
1 Tbsp
Sea salt
½ tsp, coarse variety
Black pepper
⅛ tsp, freshly ground
Fresh mint leaves
½ cup(s), chopped
Instructions
1
Heat small skillet over medium heat; add almonds and cook, tossing frequently, until golden brown, 3–4 minutes. Transfer to small plate to cool.
2
Preheat grill to medium-high or place large skillet over medium-high heat.
3
Combine zucchini, oil, salt, and pepper in large bowl and toss to coat; place in large grill wok and place wok on grill grate, or place in skillet. Cook, tossing occasionally, until softened and browned in spots, about 15 minutes in grill wok or 10−15 minutes in skillet.
4
Toss zucchini with mint and sprinkle with almonds just before serving.
5
Serving size: 2/3 cup
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