QUICK SAUTÉ OF ZUCCHINI WITH TOASTED ALMONDS (New American, Vegan, Vegetarian)
2 small zucchini 1/8 cup extra virgin olive oil (about 1 ½ tbsp)
1/8 cup sliced almonds (about 1 ½ - 2 tbsp) 2 tbsp chopped fresh dill
6 paper-thin triangular slices of pecorino Romano or parmesan or vegan
parmesan
Salt, freshly ground pepper
Instructions
1. Scrub, wash and dry the zucchini. Leave the skin on if not too
thorny.
2. Julienne the zucchini into 1/8-inch pieces (about 3 cups of
matchstick size zucchini).
3. Shave the cheese into 6 triangular, thin pieces with a cheese slicer
or sharp vegetable peeler. Set aside.
4. Heat the olive oil in a pan over high heat.
The oil should be hot but not smoking.
5. Add the almonds. Cook, tossing or stirring, until the almonds are
golden brown. (I prefer to toast the
almonds in a heated pan without any oil and set them aside as step 2.)
6. Add the zucchini to the pan and toss or stir to coat with the hot
oil for just a few seconds. Not overcooking the zucchini is the most important
part of this recipe. You may want to divide the zucchini into two parts and use
two 9-inch pans.
7. Remove the pan from the heat, season with salt and pepper. Return to
heat for approximately 30 seconds and keep tossing to warm and distribute the
seasoning.
8. Put the zucchini on two plates, add the toasted almonds. Place the
cheese sheets on the zucchini. Sprinkle with chopped dill.
9. Serve immediately.
Comments
Post a Comment