Zucchini With Almonds
A quick and flavorful vegetable dish featuring tender zucchini and toasted almonds, enhanced with aromatic marjoram and a hint of lemon, perfect for a light side or healthy snack.
Ingredients
Instructions
- In a 1 1/2-quart microwave dish, cook the chopped onion, water, and salt, covered, on high for 2 minutes.
- Stir in the sliced zucchini. Cook, covered, on high for 3 to 5 minutes or until zucchini is crisp and tender, stirring once.
- Drain the zucchini and onion mixture.
- Stir in toasted almonds, butter, dried crushed marjoram, lemon juice, and pepper.
- Cook, covered, on high for 30 to 60 seconds or until mixture is heated through.
- Sprinkle with Parmesan cheese before serving.
Tips & Substitutions
For best results, slice zucchini evenly to ensure even cooking. If you don't have almonds, walnuts or pecans can be a great substitute. Marjoram can be replaced with oregano if needed. Adjust the seasoning to your taste, and consider adding a pinch of red pepper flakes for a hint of heat. This dish is perfect for those looking for quick Mediterranean recipes.
Serving Suggestions
Serve this dish warm as a delightful side alongside grilled chicken or fish. It pairs beautifully with Crusty Grecian Bread for a satisfying meal. For a light lunch, consider adding a green salad or pairing it with Honeydew Salad for a refreshing contrast. This dish also makes a great addition to vegetarian recipes, offering a nutritious and flavorful option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in short intervals, stirring occasionally, until warmed through. Avoid overcooking to keep the zucchini from becoming mushy. This dish is best enjoyed fresh but can be reheated without losing too much flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini With Almonds contains roughly 357 calories, with 6g protein, 44g carbohydrates, and 18g fat. It is an excellent source of vitamin C (31% of the Daily Value) and iron (21% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2197mg per serving (96% 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 different vegetables in this recipe?
Yes, you can substitute zucchini with other vegetables like yellow squash or bell peppers. Just ensure they are cut into similar sizes for even cooking. You can also mix in some cherry tomatoes or spinach for added flavor and nutrition.
Is this recipe suitable for meal prep?
Absolutely! This zucchini dish holds up well in the refrigerator and can be made ahead of time. Just be sure to store it separately from any proteins or grains to keep everything fresh. Reheat before serving and enjoy it throughout the week.
How can I make this dish vegan?
To make this recipe vegan, simply replace the butter with a plant-based alternative and omit the Parmesan cheese or use a vegan cheese substitute. The flavors will still be delicious and satisfying without the dairy.
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).