This is one of my favourite ways to enjoy and cook zucchini. The hard part is finely julienne-ing the zucchini. I have used a peeler tool before but decided to do it by hand this time round. This recipe is also great because it requires minimal ingredients – oil, almonds, zucchini, salt and pepper. No garlic, yes no garlic.
The key to this recipe is to serve it warm as well. So if you are cooking this for a dinner party, make sure it is the last dish you cook. My comments are in red.
Quick Zucchini Saute
(taken from Smitten Kitchen; click here for recipe)
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced almonds
- 1 to 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 pecorino Romano or Parmesan, in thin slices — a peeler works great for this (I never add cheese, but it is always a welcome addition)
- 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 warm it.
- Season with salt and pepper and serve immediately, with or without cheese on top.