Sauteed Zucchini with Almonds and Olives

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Sauteed Zucchini w/ Almonds and Olives

Yield: 8 servings

Prep Time: 15 min

Cook Time: 8 min


3 Tablespoons extra-virgin olive oil
2 1/2 pounds small zucchini, trimmed, quartered lengthwise, cut crosswise into 2-inch pieces
3/4 cup brine-cured olives, pitted, halved, divided
2/3 cup fresh Italian parsley leaves
1/2 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 1/2 cup olives and parsley. Transfer to shallow serving bowl. Sprinkle with almonds and remaining olives. Serve warm or at room temperature.


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