From SmittenKitchen.com, Courtesy of Capay Valley Farm Shop
INGREDIENTS
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons thinly sliced almonds
1-2 small summer squash cut into 1/8 inch matchsticks
Salt and freshly ground pepper
Few ounces Romano or parmesan cheese, in thin slices – a peeler works great for this
PREPARATION
- Heat the oil on high in a large skillet.
- When it is hot but not smoking, add the almonds to the pan.
- Cook them, while stirring, until the almonds are golden brown, approximately a minute or two.
- 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 to warm it.
- Season with salt and pepper and serve immediately, with or without cheese on top.
Visit the blog at SmittenKitchen.com to read the full recipe and see their beautiful photos.