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Zucchini Basil Toss

Veggie.Lover's picture
Ingredients
  Zucchini 1 1⁄4 Pound (4 small ones, 625 g)
  Pine nuts/Slivered almonds 1⁄4 Cup (4 tbs)
  Olive oil 4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh basil/2 tsp / 10 ml dried 2 Tablespoon
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Cut zucchini into matchstick-size pieces; set aside. In skillet, toast pine nuts over medium heat, stirring constantly, for about 3 minutes or until golden. Remove and set aside.
Add oil to skillet and heat; cook zucchini, garlic and basil, stirring often, for 2 to 4 minutes or until tender-crisp. Season with salt and pepper to taste. Transfer to warmed bowl; sprinkle with cheese and nuts.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Basil

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