Best 2 Almond Topped Zucchini Recipes
**Almond-Topped Zucchini: A Delightful Combination of Flavors and Textures**
Zucchini, a versatile summer squash, takes center stage in this delectable dish, where it's sliced into rounds and pan-fried to tender perfection. The zucchini rounds are then topped with a flavorful mixture of panko breadcrumbs, Parmesan cheese, almonds, garlic, and herbs, creating a crispy and aromatic crust. As the dish bakes in the oven, the zucchini softens further, while the topping browns and becomes irresistibly crunchy. Served as an appetizer, side dish, or even a light main course, almond-topped zucchini offers a delightful combination of flavors and textures that will tantalize your taste buds. This article includes two variations of the recipe: a classic version and a vegetarian version that uses vegetable broth instead of chicken broth. Both recipes are easy to follow and can be customized to your liking, making them perfect for any occasion.
ZUCCHINI PILAF WITH ALMONDS
Steps:
- For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
- In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
- For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
- For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
- When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 734 milligrams, Sugar 10 grams, TransFat 0 grams
GLUTEN-FREE ZUCCHINI BREAD WITH ALMONDS
Although this loaf is gluten- and dairy-free-and packed with whole-grain goodness from oat and millet flours-no one would ever know. Thanks to a combination of olive oil, almond meal and plenty of grated zucchini, it's delightfully moist and cakey. Coconut flour and maple syrup lend the perfect amount of sweetness.
Provided by Amy Chaplin
Time 1h25m
Yield One 9-inch loaf
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
- Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
- Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
- Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
- Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.
Nutrition Facts : Calories 262 calorie, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 31 milligrams, Sodium 203 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 6 grams, Sugar 10 grams
Tips:
- Choose tender zucchini: Look for zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large, as they tend to be less tender.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard to protect your fingers.
- Don't overcrowd the pan: When cooking the zucchini, be sure to leave enough space between the slices so that they can cook evenly. Otherwise, they will steam instead of fry and will become soggy.
- Cook the zucchini until it is tender but still slightly firm: You don't want to overcook the zucchini, as it will become mushy. A good way to tell if the zucchini is done is to pierce it with a fork. If the fork goes through easily, the zucchini is done.
- Season the zucchini to taste: Once the zucchini is cooked, season it with salt, pepper, and any other desired seasonings. You can also add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.
Conclusion:
Almond-topped zucchini is a delicious and easy side dish that can be enjoyed as part of a healthy meal. It is a great way to get your daily dose of vegetables, and the almonds add a nice crunch and flavor. This dish is also very versatile and can be customized to your liking. For example, you can use different types of cheese, nuts, or herbs. You can also add a sauce or dressing to the zucchini for extra flavor. So next time you are looking for a healthy and delicious side dish, give almond-topped zucchini a try. You won't be disappointed!
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