Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds

READY IN: 21mins
Recipe by Huskergirl

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

Top Review by Zereh

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

Ingredients Nutrition

Directions

  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.

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