Courgettes with almonds and ginger
From Cookipedia
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An interesting combination of flavours in this Italian accompaniment - Zucchini con Zenzero e Mandorle.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons olive oil
- Freshly ground black pepper
- 4 tablespoons almond slices
- 1 thumb-sized piece of fresh ginger, peeled and coarsely grated
- 1 medium red onion, peeled and sliced
- 450 g (1 lb) of courgettes, thinly sliced
- 1 tablespoon freshly chopped oregano (or 1 teaspoon dried oregano)
- 2 tablespoons lemon juice
Method
- Gently heat a frying pan or a wok and toast the almonds without adding any oil, be careful not to burn them of they will be very bitter.
- Set the almonds to one side.
- Add the olive oil, a grind of black pepper, the grated ginger and the onions and saute for 4 minutes, stirring often.
- Add the courgettes together with the lemon juice and dried oregano if using. Cook for 5 minutes, stirring often.
- Mix the toasted almonds and fresh oregano back in, cook for a few minutes and serve