Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds

Total Time
Prep 15 mins
Cook 6 mins

From WW website Everyday gourmets Makes 6 servings POINTS® value 1, per ½-cup serving:

Ingredients Nutrition


  1. Place the almonds in a dry skillet (regular or nonstick) over medium-low heat; toast, stirring occasionally, until lightly browned and aromatic, about 4 minutes. Transfer to a small bowl.
  2. Hold the skillet away from the stove and spray it with nonstick spray. Return the skillet to the heat and add the shallots. Cook, stirring often, until softened, about 3 minutes.
  3. Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds. Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.
  4. Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.
Most Helpful

Yum! I didn't shred the zucchini, just sliced them super thin. It was super quick and easy. Loved it!

Zereh January 27, 2011

Besides being super easy & healthy, this recipe was super tasty! Made just as directed & the flavor was fabulous. The lemon zest really popped. The crunch of the almonds was a nice compliment to the shredded zucchini. DH wasn't crazy about it but DS & I ate it & enjoyed it. Thanks for sharing, Huskergirl! Made for Zaar Chef Alphabet tag game.

**Tinkerbell** July 13, 2009