Roasted Zucchini with Almonds & Olives
Roasted ribbons of fresh zucchini, savory olives, flavorful garlic, sweet basil and crunchy almonds as a heart-healthy side dish, or atop pasta or rice.
3 small zucchini, sliced thin
1/2 teaspoon salt
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons green olives, chopped roughly
1/4 cup almonds, chopped roughly
2 tablespoons fresh basil, chopped roughly
Preheat oven to 400 F. Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put in a medium-sized bowl. Add salt and allow zucchini to sit for 5 minutes. Add all remaining ingredients and toss lightly. Arrange in a single layer in an ungreased baking sheet and bake for 20 minutes. Serve as a side dish or atop pasta with marinara sauce. Top with fresh basil.
Calories 110; Fat 11 g; Sat Fat 1 g; Mono Fat 8 g; Poly Fat 2 g; Protein 2 g; Carb 2 g; Fiber 1 g; Cholesterol 0 mg; Sodium 390 mg; Calcium 25 mg; Potassium 99 mg; Vitamin E 3 mg ;