|Sat Fat||1 g
|Mono Fat||8 g
|Poly Fat||2 g
||Vitamin E||3 mg
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Roasted ribbons of fresh zucchini, savory olives, flavorful garlic, sweet basil and crunchy almonds as a heart-healthy side dish, or atop pasta or rice.
3 small zucchini, sliced thin
1/2 teaspoon salt
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons green olives, chopped roughly
1/4 cup almonds, chopped roughly
2 tablespoons fresh basil, chopped roughly
Preheat oven to 400°F. Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put in a medium-sized bowl. Add salt and allow zucchini to sit for 5 minutes. Add all remaining ingredients and toss lightly. Arrange in a single layer in an ungreased baking sheet and bake for 20 minutes. Serve as a side dish or atop pasta with marinara sauce. Top with fresh basil.