Name: Zucchini Crumble with Toasted Almonds and Lemon
Ingredients: 4 - 5 tbsps Secolari Rosemary Olive Oil (separated); 2 - 3 cloves of garlic (thinly sliced); 4 medium zucchini (cut in small cubes ); 1 to taste black pepper; 1 to taste Secolari Roasted Garlic Sea Salt; 1 cup italian breadcrumbs; 30 silvered almonds (lightly toasted)

Zucchini Crumble with Toasted Almonds and Lemon

Zucchini are one of the most popular vegetables used in any cuisines. Their season is summer, but luckily they are available all year round. Zucchini are rich in vitamins and minerals with few calories. This recipe is so delicious that even the bambini (children) will love them! Chef Alba

Zucchini Crumble with Toasted Almonds and Lemon

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Course Appetizer, Main Dish, Side Dish

Cuisine Italian, Mediterranean, vegetarian

Servings 4 people

Ingredients

4 - 5 tbsps Secolari Rosemary Olive Oil separated
2 - 3 cloves of garlic thinly sliced
4 medium zucchini cut in small cubes
1 to taste black pepper
1 to taste Secolari Roasted Garlic Sea Salt
1 cup italian breadcrumbs
30 silvered almonds lightly toasted

Instructions

In a large skillet and the 3 tablespoons Secolari Rosemary Olive Oil on medium-low heat. Add the garlic and cook for 30 seconds until fragrant. Add the zucchini on medium to medium-high heat. Season with Secolari Roasted Garlic Sea Salt and pepper.
In a small skillet, add the breadcrumbs, pinch of salt and 2 tablespoons of oil until moist. Cook on low heat until the bread crumbs began to turn golden. Stir occasionally. When removed off the heat continue to stir for a minute while the skillet is still hot.
When the zucchini are cooked, add the breadcrumbs and almonds. Cook about a minute while mixing. Remove from heat and serve warm or room temperature.