Zucchini with Almonds (it’s good)

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.

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Filed under food, Main Course, Vegetables, Vegetarian (lacto/ovo)

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