Thursday, June 14, 2012

Zucchini Week- Day 5: Almond Parmesan Squash

I came across this recipe on Pinterest and it looked delicious.  Then when I saw the comments on the post, I knew I had to try it!  I was intrigued by the almond meal, which I found at my local Kroger, and the general creamy goodness.  It did not disappoint.  We ate it with pork and cucumber salad, but I could definitely see making this as a side to a fancy meal.

Almond Parmesan Squash from Marmalade and Mileposts
2 tablespoons butter
1 lb (2 medium) zucchini, cut into 1/4 inch thick slices
1 lb (2 medium) yellow squash, cut into 1/4 inch thick slices
1 onion, chopped
ground pepper
coarse salt
3/4 cup heavy cream
1/2 cup almond meal (not ground almonds or almond flour) + extra for topping
1/2 cup grated Parmesan cheese + extra for topping 

Preheat oven to 450 degrees.  Melt butter in a large skillet.  Saute onions, zucchini, and squash slices.  Season with salt and pepper.  Cook for approximately 5 minutes until crisp-tender.  Pour cream over vegetables and cook until thickened, about 5 minutes.

Remove skillet from heat and gently stir in the almond meal.  When combined, stir in the parmesan cheese.  Place entire mixture into a baking dish and top with extra almond meal and parmesan cheese.  Bake for 10 minutes until golden brown.  Enjoy!


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