In 12-inch skillet, heat oil on medium until hot. Add zucchini. Cook 1-2 minutes or until just beginning to soften, stirring. Remove from heat; transfer to a large bowl.
To bowl with zucchini, add tomatoes, mozzarella, basil, garlic and 1/2 tsp salt. Gently toss to combine. Serve immediately, top with almonds.
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|Serving Size: 1 Serving (1533g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 440 (49%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 24.8g||124 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 145.1mg||45 %|
|Sodium 2024.2mg||70 %|
|Potassium 3483.2mg||92 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 39.6g|
|Protein 70.7g||101 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 896
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