Sauteed Zucchini & almonds
It’s amazing to me that something that I find as plain as zucchini can be transformed into something this delicious.
The key to this fantastic zucchini sauté is barely cooking the zucchini. It has only two ingredients besides olive oil & sea salt. It’s still delicious though with enough crunch to keep the whole thing from being mushy in any way. Make sure and use really fresh zucchini for this dish.
Yet another favorite side dish at TaylorMade Market.
Taylor Make it your way – If you love almonds, add more. If you want more zucchini than almond, this will work for you as well. The only two things that matter are that the almonds get brown and toasty in the pan, and that you only cook the zucchini for one minute. If you have a nut allergy, you can swap out the almonds for sun-dried tomato. It’s delicious!
Just a note: This dish cannot be made in advance.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced almonds
- 2 small zucchini, sliced thinly with a julienne blade on a mandoline
- Sea salt or kosher salt
Instructions
- Heat the oil over medium heat and when it's hot add the nuts and cook until they are golden with just a little bit of pale brown showing which will take about 30 seconds. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to give off moisture, about one minute.
- Season with salt and serve immediately.
Such a simple recipe, yet one of our favorites.. SUPER SIMPLE and quick. I still wonder how this can taste so GOOD.
