Zucchini with Almond-Basil Crumble
Serves 415 mins prep20 mins cook
A delicious zucchini dish with an almond-basil-olive crumble on top, paired with a creamy cashew sauce. Perfect for a light meal or side dish.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let sit for 15 minutes then pat dry with paper towels. Do not rinse. 3: While the zucchini sits, make the cashew cream. Add cashews, boiling water, olive oil, lemon juice, garlic, oregano, cumin, and salt to a high speed blender. Blend until very smooth. Set aside. 4: Heat a cast iron or oven safe skillet over medium high heat. Add the zucchini face down, then sear for 3-4 minutes. Flip the zucchini and place it in the oven for 15 minutes. 5: While the zucchini roasts, prepare the topping. Chop fresh basil, add roasted red peppers, almonds, and olives. Mix in lemon zest, salt, and pepper. 6: Spread the cashew cream, top with zucchini, followed by the topping. Drizzle with olive oil if desired.View original recipe