Zucchini with Roasted Almonds and Zucchini Bread Croutons

Courtesy of Dan Barber of Blue Hill at Stone Barns

Zucchini tossed with roasted, spiced almonds, and zucchini bread croutons

Courtesy of Dan Barber of Blue Hill at Stone Barns

Whipping up an all-natural meal has never been easier—or more delicious—than with this 10-minute recipe.

Servings: Makes 4 servings

Ingredients

1 pound small zucchini (about 4), trimmed

2 Tbsp. extra-virgin olive oil

1/2 tsp. salt

1/4 tsp. freshly ground pepper

2 Tbsp. white balsamic vinegar

1 Tbsp. almond oil

2 tsp. lemon juice

2 tsp. minced shallots

1 packed cup mixed whole herbs such as parsley and chervil and dill and mint

3/4 cup roasted whole blanched almonds (recipe)

2 cups zucchini bread croutons (recipe)

Directions

Slice zucchini in half lengthwise; place cut side down and slice into 1/4-inch half-rounds.

Heat olive oil in a large sauté pan over medium-high heat; add zucchini and cook, stirring occasionally, until tender but still crisp, 2 minutes. Transfer to large bowl and season with salt and pepper. Set aside to cool slightly, about 5 minutes.

Add vinegar, almond oil, lemon juice, and shallots; set aside 5 minutes. To serve, gently toss in herbs, almonds, and croutons.

From the September 2008 issue of O, The Oprah Magazine