Zucchini slices with carrots and cashews recipe

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.

(Anacardium occidentale)



– 100g of raw cashews.

– 4 carrots.

– 1 large or 2 small zucchini.


– Parsley.

– Salt

– Oil.


– Wash and cut carrots and zucchini in slices of the same thickness and size. This can be easily performed with a peeler.

– In a bowl that can be covered, pour the carrot slices in a little water. Cover the bowl with a plate or a film, and place in the microwave for 2 minutes or until carrots are cooked.

– Repeat the same action with zucchini, considering it takes half the time to cook.

– If cashews are raw, they can be toasted in a pan without oil until golden.

– Prepare a green sauce with finely chopped garlic and parsley. If you want a more uniform texture, you can crushed it with the mixer.

– When the vegetables are cooked, mix them with the toasted cashews and the green sauce.

– Add salt and pepper.

– Dish and serve.


It is eaten as a first course or accompaniment of a second.

punto rojoMore recipes and information on cashews in the listing above

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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