Description
This Zucchini and Squash Recipe transforms simple garden produce into a delicious, satisfying meal with tender-crisp squash and a smoky, crunchy almond crumble. It offers a delightful contrast of textures and flavors, perfect for busy weeknights and ready in under 30 minutes.
Ingredients
Scale
- 2 medium zucchini, ends trimmed
- 2 medium yellow squash, ends trimmed
- 2 tablespoons vegetable oil, divided
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper, optional
- 1.25 teaspoons fine sea salt, divided
- 0.75 teaspoon freshly ground black pepper, divided
- 0.5 cup blanched sliced almonds
- 0.5 cup panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 0.25 cup fresh flat-leaf parsley, finely chopped
- 1 whole lime, cut into wedges
Instructions
- Prepare Vegetables: Slice zucchini and yellow squash into uniform 1.5 cm (0.6 inch) half-moons.
- Make Toasted Almond Crumble: In a dry skillet, toast almonds until golden (3-5 minutes), then toast panko until golden (2-3 minutes). Combine both with 1 tablespoon extra virgin olive oil, a portion of the fine sea salt and black pepper, then toss well.
- Season the Squash: In a large bowl, drizzle squash with 1 tablespoon vegetable oil. Add 1 teaspoon fine sea salt, 0.5 teaspoon black pepper, smoked paprika, cumin, garlic powder, and optional cayenne pepper. Toss to coat evenly.
- Sauté Squash: Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the seasoned squash and cook for 6-8 minutes, stirring occasionally, until tender-crisp with some charring.
- Garnish and Serve: Transfer the cooked squash to a serving dish. Generously scatter the toasted almond crumble over the top. Sprinkle with fresh flat-leaf parsley and serve immediately with lime wedges.
Notes
Avoid overcooking squash; it quickly becomes mushy. Taste and adjust seasoning as needed. Do not overcrowd the pan to ensure proper browning. For spicier notes, add extra cayenne pepper. Dried oregano or thyme can also be used.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups (approx. 200 g)
- Calories: 280 calories
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: easy dinner, quick recipe, low-carb, plant-based, garden vegetables, zucchini, yellow squash, almond crumble, healthy side, weeknight