Recipe Smashed Zucchini and Smoked Almonds on Sourdough
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Super quick
Main meals
Breakfast & brunch
A super quick, simple way to make zucchini the hero of a dish. A bit of zing from the lemon and salt from the olives; a touch of heat à la chilli flakes; and the sweet crunch of toasted almonds … all working together in beautiful harmony!
You will need
Serves 2
- 30 ml of extra virgin olive oil, extra for the end
- 3 zucchinis
- 5 cloves garlic, cut into rounds
- 1/4 teaspoon chilli flakes
- 1/2 lemon, juice and zest
- Handful smoked almonds
- Handful chopped parsley
- 10 kalamata olives
- 2 slices sourdough bread (gluten-free if needed)
- Salt and pepper, a pinch each
Recipe: Simon Toohey
Directions
-
Step 1
Cut the zucchinis in uneven shapes. Peel and dice the garlic.
-
Step 2
In a pan with the olive oil on medium heat, add the zucchini and fry with a little salt and pepper for 3 minutes.
-
Step 3
Add the garlic and chilli flakes and stir until the garlic is fragrant. Add 100 ml of water to the pan — this will prevent everything from burning, and help steam the zucchini. After 3 minutes, remove the lid, stirring until most of the water has evaporated.
-
Step 4
With a potato masher, mash roughly half the zucchini mixture, leaving some texture in the mix.
-
Step 5
Zest the lemon, setting zest aside. Cut the lemon in half and squeeze the juice into the pan.
-
Step 6
Roughly chop the almonds and add them as well, mixing everything together for another minute to toast the almonds.
-
Step 7
Take the pan off the heat, and mix in most of the parsley.
-
Step 8
Toast your sourdough slices and pop them on a plate. Scoop on some of the zucchini mixture. Tear the olives and place them on top, along with the lemon zest and remaining parsley. Add an extra drizzle of olive oil if you like. Serve while warm, and enjoy!
Recipe: Simon Toohey
