Zucchini And Summer Squash With Chili, Mint And Toasted Almonds – a delicious recipe with almonds, zucchini, yellow squash, Olive oil, Salt, red bird chili. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Toast the almonds in a pan over medium heat until golden, watching carefully, about 5 minutes. Set aside to cool.
2
Trim the zucchini and yellow squash and cut each one in half lengthwise, and then in half again, so you have four long quarters. Slice each quarter into 1-inch chunks. Put about 2 tablespoons of olive oil into a wide saute pan with high sides and set over medium-high heat. When the pan starts to smoke, add the zucchini and squash and a large pinch of salt, and turn the heat up to high. Saute the squash, tossing frequently, until it's well-caramelized but still has a bite, about 3 minutes.
3
Lower the heat to medium and add the chili to the pan. Cook for another minute, tossing occasionally. Sprinkle the sugar and vinegar over the squash and toss to combine. Cook for another minute or so. Turn off the heat and stir in the mint. Taste for seasoning, adding more salt if necessary, and then fold in the almonds. Serve immediately.
4
A variation: cool the cooked squash and serve at room temperature, shaving some ricotta salata or parmesan over the top.
73
kcal
Calories
4
g
Fat
6
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup sliced almonds, 2 medium zucchini, 2 medium yellow squash, Olive oil, and more.
Yes, Zucchini And Summer Squash With Chili, Mint And Toasted Almonds falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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