It’s that time of year for all of us with gardens – the zucchini overload! The hubby is bringing me anywhere between 10 and 15 zucchini every other day. That is a lot of zucchini! I have already made a Zucchini Spice Bundt Cake and put a fair amount in the freezer. In past years I have made zucchini dill relish and zucchini carrot marmalade. I do like zucchini – don’t get me wrong, it’s a vegetable that’s very versatile. When I have it, I do like to use some fresh for dinners and salads so the other night I came up with a simple yet delicious zucchini recipe that can work either as a side or main dish.
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Lemon Basil Zucchini with Cashews
Serves 2
- 2 small or 1 medium zucchini
- 1 clove of garlic
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 cup fresh basil
- juice of half a lemon
- 1/3 cup cashews
- 2 cups cooked jasmine rice
- Cut the zucchini into 1/2″ pieces
- Heat the olive oil in a saute pan over medium heat. Add the garlic and swirl until it just starts to sizzle. Stir in the zucchini and the salt.
- Let the zucchini sit for about three minutes until it just starts to brown lightly then stir and repeat until the zucchini is just starting to get soft.
- While the zucchini is cooking, roughly chop the basil
- Add the lemon juice and stir until the zucchini is coated.
- Stir in half of the chopped basil followed by the cashews.
- Remove from the heat and stir in half of the remaining basil.
- To serve: place a cup of rice on the plate and top with half of the zucchini mixture. Sprinkle each plate with half of the remaining basil
How Was the Zucchini Recipe?
Really good. In fact I’ve made this three times already – once with shrimp. For one thing I have a LOT of zucchini and for another, I really like it! It’s obviously a very easy recipe to double or triple for company or a large family. And as I noted it works well as a side dish or as a vegetarian main dish. This will be a staple around here for years to come much like the zucchini cakes I started making last year.
PrintZucchini Recipe: Lemon Basil Zucchini with Cashews on Rice
A delicious zucchini recipe that can serve as a side or as the main dish if served over rice or pasta
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 small or 1 medium zucchini
- 1 clove of garlic
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 cup fresh basil
- juice of half a lemon
- 1/3 cup cashews
- 2 cups cooked jasmine rice
Instructions
- Cut the zucchini into 1/2″ pieces
- Heat the olive oil in a saute pan over medium heat. Add the garlic and swirl until it just starts to sizzle. Stir in the zucchini and the salt.
- Let the zucchini sit for about three minutes until it just starts to brown lightly then stir and repeat until the zucchini is just starting to get soft.
- While the zucchini is cooking, roughly chop the basil
- Add the lemon juice and stir until the zucchini is coated.
- Stir in half of the chopped basil followed by the cashews.
- Remove from the heat and stir in half of the remaining basil.
- To serve: place a cup of rice on the plate and top with half of the zucchini mixture. Sprinkle each plate with half of the remaining basil
Notes
If you would like to make this a side dish, don’t use the rice and don’t add the cashews.
Also, you can add shrimp or chicken if you would like a meal with more protein.
Cook times do not include rice. Recipe assumes it is already made.
I’ve listed this as a main dish but it can be a side dish without the rice
Keywords: zucchini, zucchini recipe, lemon basil zucchini
