Quick Zucchini Saute

Quick Zucchini Saute

Photo Credit: Smitten Kitchen

As a child, I was a fairly picky eater and it wasn't until I was in my early twenties that I learned to enjoy mushrooms and onions. Even then, I wasn't a fan of squash or zucchini and if you're anywhere near my age, you grew up when zucchini, like most vegetables, was overcooked to the consistency of mush. It wasn't until I started cooking it, usually in a stirfry (resulting in a perfectly cooked piece of tenderly crisp zucchini) that I realized just how delicious it can be. And yet, the vegetable has never been a regular item on our weekly menus. 

Until now. 

I discovered this amazingly simple recipe on Smitten Kitchen a month or so ago and we've had it already at least three or four times. It's the perfect accompaniment to grilled chicken, fish, pork or steak. I've followed the recipe exactly as written, but after reading some of the comments on Deb's blog, I think I'll try a few of the suggestions (listed in my notes below). If you don't care for zucchini, I highly recommend giving this recipe a try. Even the pickiest eater will ask for seconds!

Ingredients:

1 to 2 tablespoons olive oil (see my notes)
2 tablespoons thinly sliced almonds
1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
Salt and freshly ground pepper
Peelings of pecorino romano or parmesan cheese, to taste (optional)

Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. 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 so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in.

My Notes:

The first time I made the recipe I used 2 tablespoons of oil and thought the zucchini was a bit too greasy. 1 tablespoon of oil is plenty.

Be very careful when browning the almonds. You don't want them to burn!

Don't skip the cheese.

I haven't tried it yet, but I'll bet this would be delicious topped with a fried egg.

A spritz of fresh lemon juice or zest would also be good.

If you don't have romano or parmesan on hand, feta or goat cheese would work, too.

Click here to read more about this recipe (including step-by-step photos on the zucchini prep) on Smitten Kitchen.

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