Quick SautÉ Of Zucchini With Toasted Almonds Food

QUICK SAUTE OF ZUCCHINI WITH TOASTED ALMONDS AND PECORINO

Steps:

• Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks.
• Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet.
• When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.).
• Season with salt and pepper. Return to heat for about 30 seconds to warm through.
• Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino.
• Serve while still nice and hot.

ZUCCHINI SAUTE WITH LEMON ZEST, PARMIGIANO-REGGIANO AND ALMONDS

Steps:

• Place the almonds in a dry skillet (regular or nonstick) over medium-low heat; toast, stirring occasionally, until lightly browned and aromatic, about 4 minutes. Transfer to a small bowl.
• Hold the skillet away from the stove and spray it with nonstick spray. Return the skillet to the heat and add the shallots. Cook, stirring often, until softened, about 3 minutes.
• Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds. Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.
• Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.