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Zucchini with Almonds and Caramelized Onions

This was a stovetop inspiration as I was getting ready for the theatre. It was a light but filling meal with a medley of great tastes!


Zucchini - any kind - I used Costata Romanesca, Coosa, and Zephyr for a variety of textures, tastes, and colors.  Slice the zucchini to desired thickness.

Red Onions - I used table onion sized Mars onions but the Tropea and Red Zeppelin varieties would also work well.  Do not use a sweet red onion - that delectable onion flavor will cook away.  Slice the onions into thin rings.

Minced garlic - one large clove

Juice of one half lemon

Whole Almonds

Olive Oil

Salt to taste


In olive oil, caramelize onions over medium low heat.  In the meantime, process garlic, lemon juice, and olive oil in a mini-chopper until emulsified (will look thickened). 

When onions are caramelized add the zucchini and sautee until desired tenderness is reached. 

Add the almonds and cook until they are slightly toasted. 

Just before serving, add the lemon juice, olive oil, and garlic mixture.  Add salt to taste.

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