Zucchini Mac & Cheese | leslie-woodward

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April 27, 2017

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Zucchini Mac & Cheese

October 7, 2015

 

 

  • 1/4 cup slivered almonds

  • 2 zucchini, matchsticked

  • 2 tbsp olive oil

  • 2 cloves garlic, chopped

  • pinch of crushed red pepper

  • 1/4 cup good parmesan (or pecorino romano if you prefer to use non-cow dairy)

  • sea salt

  • pepper

 

After cutting the zucchini into matchsticks, place it in a colander and set in the sink. Toss with 1 teaspoon salt. Let it sit 10 minutes, then squeeze well with paper towels to remove as much excess moisture as possible (do not rinse).

 

Toast almonds in a medium dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate and let cool.

 

Heat olive oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add zucchini and cook, tossing occasionally, until cooked, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Enjoy! 

 

 

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