Zucchini Almondine
Zucchini Almondine offers a savory blend of grated zucchini, cheddar, almonds, and bread crumbs, baked to perfection—ideal for vegetable lovers and comfort food enthusiasts.
Ingredients
Instructions
- Combine grated zucchini, 1 cup of Cheddar cheese, and bread crumbs in a dish.
- Sauté chopped onion in butter until translucent; add salt and pepper, then blend with the zucchini mixture.
- In a separate bowl, combine milk, eggs, and slivered almonds.
- Pour the milk and almond mixture over the zucchini mixture and stir well.
- Transfer the mixture to a casserole dish.
- Top with 1/4 cup grated Cheddar cheese.
- Bake at 350°F (175°C) for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For extra flavor, consider adding minced garlic or fresh herbs like basil or parsley to the zucchini mixture. If you're looking for a healthier option, substitute whole wheat bread crumbs or use crushed nuts in place of bread crumbs. You can also replace Cheddar cheese with a sharper variety, like Gruyère, for a different taste experience.
Serving Suggestions
This Zucchini Almondine pairs beautifully with grilled chicken or fish, making it a great side dish for a summer meal. For a complete vegetarian meal, serve it alongside a fresh salad or pair it with Peabody Hotel Muffins for a delightful brunch. A dollop of sour cream or a sprinkle of fresh herbs on top can enhance the presentation and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help maintain the crispness of the top layer while warming the dish evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Almondine contains roughly 1485 calories, with 36g protein, 172g carbohydrates, and 74g fat. It is an excellent source of calcium (102% of the Daily Value), protein (72% of the Daily Value), and iron (68% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1255mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is preferred for its texture, you can use frozen zucchini if necessary. Just be sure to thaw and drain any excess moisture before using it in the recipe to avoid a watery dish.
How can I make this recipe gluten-free?
To make Zucchini Almondine gluten-free, substitute regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure that all other ingredients, especially cheese and any sauces, are labeled gluten-free.
Can I add other vegetables to this dish?
Absolutely! You can mix in other vegetables like bell peppers, mushrooms, or spinach for added nutrition and flavor. Just sauté them along with the onions to soften them before mixing into the zucchini.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).