Sauteed Zucchini with Almonds and Olives Recipe

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Sauteed Zucchini with Almonds and Olives

Sauteed Zucchini with Almonds and Olives

Simple, yet lots of flavor...

3 Tbs		extra-virgin olive oil
2½ lbs		small zucchini, trimmed, quartered lengthwise, cut crosswise into 2-inch pieces
¾ cup		brine-cured olives, pitted, halved, divided
2/3 cup		fresh Italian parsley leaves
½ cup		slivered almonds, toasted, coarsely chopped

Heat oil in heavy large skillet over medium-high heat. Add zucchini and sauté until beginning to brown, about 6 minutes. Season with salt and pepper. Mix in ½ cup olives and parsley. Transfer to shallow serving bowl. Sprinkle with almonds and remaining olives. Serve warm or at room temperature.

Servings: 8

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***Hey, This One's a Keeper!- would make it again. "A lovely side dish. We served this one with grilled fish."
-San Diego, CA

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