Ingredients

2 Tbsp extra virgin olive oil (EVOO)
2 Tbsp thinly sliced almonds
1-2 small zucchini, cut into 1/8 inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces Romano or parmesan cheese, in thin slices – a peeler works great for this

Preparation

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as to warm it.

Season with salt and pepper and serve immediately, with or without cheese on top. From smittenkitchen.com.

Related posts:

• Sautéed Zucchini with Basil and Romano Cheese
• Quick Delicious Kale
• Ratatouille’s Ratatouille
• Cheesy Creamy Leeks
• Delicious Summer Corn Salad

Related Tags: