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Almond Parmesan Squash


  • 1 tbsp water

  • 2 lb zucchini, cut into ¼-inch-thick slices

  • 1 medium onion, coarsely chopped

  • Salt and freshly ground pepper

  • ½ cup 2% Greek yogurt mixed with ¼ cup almond milk

  • ¼ cup almond meal, plus more for garnish

  • ¼ cup grated Parmesan, plus more for garnish

Total Time: 25 min Prep: 5 min Cook: 20 min
Yield: 6 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Preheat the oven to 450°F.

In a large skillet, add the water, zucchini, and onion and season with salt and pepper to taste. Sauté, turning occasionally, until the vegetables are crisp-tender, about 5 minutes.

Pour the yogurt mixture over the vegetables and stir gently. Heat gently Cook until thickened, about 5 minutes.

Remove the skillet from the heat and gently stir in the almond meal, and then the Parmesan.

Spoon the vegetable mixture into a baking dish.

Sprinkle additional almond meal and Parmesan evenly over the mixture.

Bake on the middle rack of the oven for 10 minutes until the top is golden brown. Serve immediately.