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Almond Zucchini Saute

George Bryant
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Servings 2



  • Preheat your Wok or saute pan over medium heat on your stove-top
  • Using a potato peeler or julienne peeler, hold your zucchini upright and make long strips pulling your peeler towards your counter
  • Rotate the zucchini with every strip so you can use as much of the zucchini as possible, you should be able to get down to where the zucchini is about 1/2 inch thick. You can slice this part by hand or save for a salad, up to you
  • In a small mixing bowl, combine your almond butter, coconut aminos, and lime juice and mix well. It will be kind of pasty which is why you are going to add water in SMALL amounts, NO MORE THAN 1 Tsp to slightly thin it out
  • Once its nice and mixed, add in as many red pepper flakes as your little spicy or lack there of heart desires
  • Put some coconut oil in your preheated pan and add your zucchini paying close attention and stirring well often. Don't want it to burn
  • After you have cooked for about 3-4 minutes, add in scrape in your bowl of almond butter sauce and stir well
  • Continue sauteing for about 2 minutes or until everything is coated well
  • If you like your zucchini and little crispier, you can leave it in longer and that is up to you
  • Remove your pan from the heat, plate this amazingness, season with salt and pepper if you so choose and ENJOY.
  • This as a side dish will serve 2, but you may want to double the recipe even just for yourself :)