Zucchini with Almond-Basil-Olive Crumble & Cashew Cream by @starinfinitefood

45 min
Medium

4 servings

🥒

2.5

Zucchini

🧂

1 pinch

Salt

🫒

30 ml

Olive Oil

🥜

240 ml

Raw Cashews

💧

320 ml

Boiling Water

🍋

15 ml

Lemon Juice

🧄

1 clove

Garlic

🌿

2.5 ml

Dried Oregano

🌿

2.5 ml

Cumin

🌿

60 ml

Fresh Basil

🌶️

60 ml

Roasted Red Peppers

🌰

60 ml

Chopped Almonds

🫒

60 ml

Pitted Olives

🍋

2.5 ml

Lemon Zest

🌶️

1 pinch

Pepper

Preparation Steps

  1. Step 1/6

    Preheat the oven to 425°F (220°C).

  2. Step 2/6

    Prep the zucchini. Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pat dry with paper towels. Do not rinse.

    🥒zucchini
    🧂salt
    🍽️plate
    🧻paper towels

  3. Step 3/6

    While the zucchini sits, make the cashew cream. Add the cashews, boiling water, olive oil, lemon juice, garlic, oregano, cumin, and salt to a high-speed blender. Blend until very smooth. Set aside.

    🥜raw cashews
    💧boiling water
    🫒olive oil
    🍋lemon juice
    🧄garlic
    🌿dried oregano
    🌿cumin
    🧂salt

  4. Step 4/6

    Heat a cast iron skillet over medium-high heat. Add the zucchini face down, then sear for 3-4 minutes. Flip the zucchini and place it in the oven for 15 minutes.

    🥒zucchini

  5. Step 5/6

    While the zucchini roasts, make the topping. Add the basil to a cutting board and begin to chop. Add the roasted red peppers and continue to chop, followed by the almonds and olives, incorporating each ingredient as you chop. Add the lemon zest, salt, and pepper and use the knife to mix them into the mixture.

    🌿fresh basil
    🌶️roasted red peppers
    🌰chopped almonds
    🫒pitted olives
    🍋lemon zest
    🧂salt
    🌶️pepper
    🔪cutting board
    🔪knife

  6. Step 6/6

    Spread the cashew cream, top with the zucchini and the topping. Drizzle with olive oil if desired.

    cashew cream
    🥒zucchini
    topping
    🫒olive oil

Composition

Ingredients

Types

Vegetables, Condiments, Nuts, Liquids, Spices

Ingredients

zucchini, salt, olive oil, raw cashews, boiling water, lemon juice, garlic, dried oregano, cumin, fresh basil, roasted red peppers, chopped almonds, pitted olives, lemon zest, pepper

Allergens

Tree Nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free

Calories

250 kcal

Macro nutrients

Protein: 6g, Fat: 20g, Carbohydrates: 15g, Fiber: 4g, Sugar: 3g

Nutritional Information

Minerals

Sodium: 300mg, Potassium: 400mg, Calcium: 45mg, Iron: 1.2mg, Magnesium: 50mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU, Vitamin E: 2mg, Vitamin K: 45µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

plate, paper towels, cutting board, knife

Appliances

oven, blender, cast iron skillet

Type

Type

Type Of Dish

Side Dish

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Fusion

Geographic

Italy, Mediterranean

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)