Roasted zucchini with almonds & olives

I just found this recipe today and it sounds delicious! I’ll have to wait until my husband is away on business because he hates zucchinis and olives… but if any of you get around to making this, let me know how it turns out! I’ve cut the salt in this recipe in half and have suggested using sea salt. Remember that some olive juices can contain corn, so just be aware if that is one of the foods you are avoiding. Be sure to check your olives too for gluten.

(NC)—Roasted ribbons of fresh zucchini, savory olives, flavourful garlic, sweet basil and crunchy almonds as a heart-healthy side dish, or atop pasta or rice.


3 small zucchini, sliced thin

1 teaspoon (5 mL) sea salt

2 tablespoons (30 mL) olive oil

1 clove garlic, minced

2 tablespoons (30 mL) green olives, chopped roughly

1/4 cup (50 mL) almonds, chopped roughly

2 tablespoons (30 mL) fresh basil, chopped roughly


Preheat oven to 400°F (200ºC). 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.

Recipe courtesy of the Almond Board of California. For more almond information, eating tips and easy recipes visit

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