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Roasted Zucchini with Almonds & Olives

Adapted from the Almond Board of California 

Roasted zucchini, savory olives, flavorful garlic, sweet basil and NOW natural almonds make this recipe a heart-healthy side dish. It can also be served as an entree atop pasta or rice.

Serves 4

3 small zucchini, sliced thin
2 teaspoons salt
2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil
1 clove garlic, minced
2 tablespoons green olives, chopped roughly
1/4 cup roughly chopped NOW Real Food® Natural Almonds*
2 tablespoons fresh basil, chopped roughly
  1. Preheat oven to 400°F.
  2. Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put in a medium-sized bowl.
  3. Add salt and allow zucchini to sit for 5 minutes.
  4. Add all remaining ingredients and toss lightly.
  5. Arrange in a single layer in an ungreased baking sheet and bake for 20 minutes.
  6. Serve as a side dish or atop pasta with marinara sauce.

*NOW items available at your local health food store

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