SPAGHETTI WITH ZUCCHINI AND ALMONDS
A fantastic light and healthier pasta dish with zucchini that works very well as a balanced vegetarian main course. Serve with freshly grated Parmesan cheese.
Provided by Melanie Booth
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Heat a small pan over medium heat. Add almonds and toast, about 2 minutes. Let cool slightly and roughly chop.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While pasta cooks, add olive oil to a saucepan over medium heat. Add zucchini, garlic, salt, and pepper and fry until tender, 3 to 5 minutes.
- Reserve 1/4 cup of the pasta cooking water and drain. Add cooked spaghetti to the saucepan with the zucchini. Add butter, parsley, lemon zest, lemon juice, and toasted almonds and stir to coat.
Nutrition Facts : Calories 541.2 calories, Carbohydrate 64.4 g, Cholesterol 10.8 mg, Fat 25.9 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 5.2 g, Sodium 128.9 mg, Sugar 4.9 g
ZUCCHINI ALMOND BREAD
Provided by Food Network Kitchen
Time 2h40m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
- 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
- 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
- 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.
Nutrition Facts : Calories 250 calorie, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams
ZUCCHINI WITH ALMONDS AND OLIVES
Make and share this Zucchini With Almonds and Olives recipe from Food.com.
Provided by CulinaryQueen
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in heavy large skillet over medium-high heat.
- Trim and quarter zucchini lengthwise then cut into 2" pieces.
- Add zucchini to skillet and saute until beginning to brown, about 8-10 minutes. Season with salt and pepper.
- Mix in olives and parsley.
- Transfer to a shallow serving bowl and sprinkle with almonds.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 102.5, Fat 8.3, SaturatedFat 1, Sodium 17.2, Carbohydrate 6.2, Fiber 2.4, Sugar 2.8, Protein 3.1
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