Sautéed Zucchini and Pan Sauce

Ingredients

Total Yield: 2 servings

• 29 g (1 oz) avocado oil

• 227 g (8 oz) zucchini (about 1 zucchini) sliced in ¼ inch thick rounds

• 57 g (2 oz) shallot (about 1 shallot), minced

• 57 g (2 oz) white wine

• 29 g (1 oz) lemon juice

• 29 g (1 oz) cold butter or plant based butter

• Salt and pepper to taste

Prep Method

1. Preheat the oven to 375° F. Toast hazelnuts until fragrant, approximately 6-7 minutes. Set hazelnuts aside to cool.

2. Toss carrots, sweet potatoes, parsnips, and shallots in a large bowl with olive oil and salt.

3. Transfer vegetables to a sheet tray (unlined). Roast vegetables in the oven until evenly caramelized, approximately 40 minutes, stirring occasionally.

4. Remove hazelnut skins by wrapping them in a towel and vigorously rubbing them. Roughly chop hazelnuts and transfer them to a large bowl.

5. Add vegetables to the bowl and toss with parsley, cilantro, and garlic just before serving.