As promised, here is another recipe featuring zucchini. This is so simple and so delicious that it really should be illegal, at least in culinary circles where ease of preparation is forbidden. But in my kitchen, it’s all about flavor and nutrition, and if it happens to be a recipe that takes mere minutes to prepare – all the better! There isn’t even much chopping in this recipe. You do have to grate the cheese, because I know none of you use pre-processed cheese, right? But how long does it take to grate a quarter cup of cheese anyway? Not very darn long, my friends, not very darn long. So truly, this dish can be prepared in less than 15 minutes. (Eat your heart out Rachael Ray!)
So give this amazing recipe a try. It is absolutely one of the best ways I know to use up your dear neighbors zucchinis. And even if you don’t have a generous neighbor or you are the one who is passing out zucchinis to every
victim person you corner, zucchini is readily available 365 days a year at your local grocery store. And when you consider that the ingredients are all rather good for you too, what’s not to love about this dish? I serve it year round. And yes, you got extra zucchinis, bring em on! I’m not afraid of a zucchini even if it’s a foot and a half long!
- 2 T. extra virgin olive oil
- 2 small zucchini, cut into ½-inch squares (or a combination of zucchini and yellow or Pattypan squash)
- 2-3 T. slivered almonds
- kosher salt
- freshly ground black pepper
- ¼ c. grated pecorino Romano or Parmesan cheese
Heat the oil over medium-high heat in a large skillet. When the oil is hot, add the zucchini to the pan. Cook just until it begins to glisten. (You don’t really want to cook the zucchini. You only want the squash to be heated through.) Stir in the almonds and sauté for another minute or so. Remove from heat and season with salt and pepper. Sprinkle with cheese and serve immediately.