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ROASTED BABY ZUCCHINI

Fresh and Fast Vegan
by Amanda Grant

Here's an unusual snack to serve with drinks. If baby zucchini isn't available, use the same quantity of large ones, and slice the cooked vegetables before serving.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 4
 

INGREDIENTS

• 3 cups (14 ozs.) baby zucchini
• 1/2 cup (2½ ozs.) almonds
• 1/2 cup (2½ ozs.) white bread crumbs
• sea salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
 

DIRECTIONS

Preheat the oven to 400°F. Slice the zucchini in half lengthwise, and scoop out the seeds with a teaspoon.

Dry-fry the almonds in a heavy frying pan over moderate heat, turning or stirring frequently, for 5 minutes or until they are golden.

Put the almonds and bread crumbs in a bowl, season well with salt and pepper and mix thoroughly. Spoon the mixture into the zucchini halves, packing it in as tightly as possible, and drizzle the olive oil over them. Bake in the oven for 15 minutes. If you want the filling to look more golden, put the zucchini under a preheated grill for 2 minutes. Serve hot.
 

NUTRITION

each serving contains:
Calories 225 • Protein 8g • Fat 14g (saturated 1g) • Carbohydrates 18g • Fiber 3g • Calories from fat 56% • Good source of vitamins C and E