This recipe comes from June Bon Appetit Magazine and I have already made it twice. Always looking for new ideas for Zucchini this one is easy, quick and delicious! I just cut the Zucchini into matchstick size pieces, it is so easy to cut it isn't worth cleaning a mandoline to me.
Summer Squash Saute
2lbs zucchini cut into matchstick size pieces or julienned
1 tsp kosher salt
1/4 c sliced almonds
2 T olive oil
2 garlic cloves minced (I grate it on a micro plane)
1/4 tsp crushed red pepper (adjust if you like more or less spice)
1/4 c finely grated fresh Parmesan
black pepper to taste
Place squash in colander, sprinkle with salt and allow to sit about 10 min to remove liquid. Squeeze out squash with paper towel till dry.
Meanwhile toast almonds in dry frying pan tossing a few times just till browned. Transfer to plate and set aside.
Heat oil in same skillet over medium heat add garlic & red pepper cook till fragrant about 2 min. toss in zucchini and saute till crisp don't overcook you want them to have a bit of texture...about 5 min. (I increased the heat to get a quick sear like a stir fry dish) Fold in Parmesan, salt & pepper to taste, add almonds and serve.
|Zucchini in colander with salt to remove liquid, then|
squeeze dry in paper towel.
|toasted sliced almonds adds a nice crunch|