QUICK SAUTÉ OF ZUCCHINI WITH TOASTED ALMONDS (New American, Vegan, Vegetarian)

 






 Ingredients  ( 2 servings ) 

 


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.

 

 NOTES:  The recipe is from The Red Cat, a pioneering Chelsea restaurant in New York City, which closed at the end of 2018. Its chef, Mr. Jimmy Bradley was generous enough to share the recipe card with his customers years before. The dish has never ceased to impress me with its simplicity and complex and complete flavor. The original recipe does not use chopped dill. It is my addition for a Turkish touch (dill and zucchini are inseparable in Turkish cuisine). I experimented with dry-toasting the almonds and stuck with the method.  When pecorino became hard to find in Turkey, I substituted parmesan and it worked perfectly.     


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