My zucchini hater likes this. She tells me it’s because the zucchini is in such tiny pieces, not in big chunks, so it’s a texture thing. I suspect that it’s because it has shaved Parmesan cheese scattered on top (she’s been known to go to the fridge to hack chunks off of the block for a snack)!
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced almonds
- 2 small zucchinis (courgettes), julienned (1/8-inch matchsticks)
- Salt and freshly ground pepper
- Few ounces Parmesan cheese, shaved
Heat the oil on high in a large skillet or wok. When it is hot but not smoking, add the almonds to the pan. Cook and stir, 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 is tender-crisp. This will only take a minute or two! Season with salt and pepper, and toss. Pour into a serving dish, and throw the cheese over top. Serve immediately.
