You have prepared the perfect lunch, say mixed mushroom burgers with walnuts or mushroom & red-wine goulash. And now you’re wondering what to serve it with, as you are bored with potatoes. I hear that! This is the perfect scenario for the lovely, quick, and easy zucchini and almond spaghetti!
This side dish is almost impossible not to like. It offers a splendid mixture of juicy veggies, nutty flavor of almond, and aromatic herbs. Whether quick zucchini and almond spaghetti will be vegan or vegetarian, it’s up to you. I tend to make it vegan, as the almond offers the healthy fat, and nutritional yeast flakes are perfectly mimicking the cheesy aroma which is complementary to all other flavors.
Enjoy this perfectly light dish and let me know how it worked out for you!
Quick zucchini and almond spaghetti
Course: SidesDifficulty: Super-easy2
servings10
minutes20
minutesIt doesn’t get much easier than this. Quick zucchini spaghetti are easy to make and easy on the stomach, yet the combination of flavors leaves no one indifferent.
Ingredients
2 zucchini or summer squash
2 cloves garlic, more to taste
A handful of roasted almonds
2 tbsp olive oil
Fresh basil
Fresh parsley
Parmesan or other hard cheese or nutritional yeast, to sprinkle
Salt
Directions
- Chop the zucchini a la Julienne, or to spaghetti shape. Chop the garlic finely and the almond coarsely.
- Heat olive oil in a non-stick pan. Add the garlic and after a few moments, add the zucchini too. Cook the zucchini at medium temperature, occasionally stirring.
- Season with salt and add the yeast for vegan or cheese for the vegetarian version. Stir again.
- After a few minutes, add the chopped almond. Stir and check if all the water from the zucchini has evaporated. If so, add a splash of water and stir again.
- When the zucchinis soften, remove them from the heat. Add the herbs, mix well, and sprinkle with a bit more cheese or yeast. Serve immediately.