This recipe for Sautéed Zucchini with Almonds and Olives is an awesome side dish recipe with a ton of flavor!
If you’re one for making easy side dishes that have a lot of great flavor, then this Sautéed Zucchini with Almonds and Olives is one for you to try. We make sauteéd zucchini all the time at my house. It’s our go-to vegetable to make for dinner. But this zucchini recipe pops up now and then when we’re feeling a little more adventurous. I hope you’ll try it!
Ingredients needed:
- extra virgin olive oil
- zucchini
- brine-cured, pimento-stuffed olives
- fresh Italian parsley
- slivered almonds
How to make Sautéed Zucchini with Almonds and Olives:
The complete, printable recipe is at the end of this post.
How to toast almonds:
One of the keys to the excellent flavor in this zucchini side dish recipe is to toast the almonds. Toasting slivered almonds is really easy to do. I find that the easiest way to toast almonds is to take out a small skillet and just add the slivered almonds to the skillet and set the heat to medium. Have a wooden spoon handy, and don’t leave those almonds alone! Stir them here and there, and watch the almonds as they begin to turn light brown. Remove them from heat, and scrape them onto a paper towel or plate so they can cool.
If you don’t like pimento-stuffed olives, feel free to use another type of olive for this recipe. I suggest pitted kalamata olives. Those would be delicious too. Enjoy!
The Best Zucchini Recipes:
- Parmesan Zucchini Slices
- Classic Zucchini Bread
- Parmesan Zucchini Fries
- Zucchini Pizza Crust
- Zucchini and Rosemary Soup
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Sautéed Zucchini with Almonds and Olives
Recipe Details
Ingredients
- 3 tablespoons extra virgin olive oil
- 2½ pounds small zucchini, trimmed, quartered lengthwise, and cut crosswise into 2-inch long pieces
- ¾ cup brine-cured, pimento-stuffed olives, halved (divided use)
- ⅔ cup fresh Italian parsley leaves
- ½ cup slivered almonds, toasted and then coarsely chopped
Instructions
- Heat the oil in heavy large skillet over medium-high heat. Add the zucchini and sauté until beginning to brown, about 6 minutes. Season with salt and pepper. Mix in ½ cup olives and parsley.
- Transfer to a shallow serving bowl. Sprinkle with the toasted almonds and the remaining olives. Serve warm or at room temperature.
Notes
- If you're not a fan of pimento-stuffed olives, just substitute with your own favorite olives.
