Zucchini with Almonds

July 22, 2010 | By | COMMENTS

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What’s that expression about teachers learning from their students? Is there an expression like that? There really should be.

You may recall that for my cookbook I have an intern named Tyla working with me. Tyla herself has a food blog called “Learning To Live Without A Microwave” and on her blog last week I saw an excellent recipe for “Zucchini Saute with Toasted Almonds.” Now Tyla got the recipe from my friend Deb of Smitten Kitchen who titled the post “My Favorite Side Dish”; Deb, in turn, got it from The Red Cat restaurant. (Another game of recipe telephone.) But the point is that I discovered it from Tyla and it’s such a killer recipe it’s time you discovered it from me; it takes just a few minutes and it’s a “wow-er.”

This recipe is so easy, I’m not even going to give you amounts. Just buy some zucchini (two large ones should feed two people very well) and a container of slivered almonds.

Cut the zucchini into matchsticks (I used the julienne feature on the mandoline I recently bought for $9.99 at Bed, Bath & Beyond; it’s so fun!). Heat olive oil in a skillet. Add a handful of slivered almonds (figure out the proportion you think you’d like of almonds to zucchini):

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Toss around until the almonds start turning brown and fragrant, then add the zucchini.

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Toss around just until the zucchini’s warmed through, season with salt and pepper and serve.

That’s all there is to it but don’t be fooled by its simplicity. There’s a lot of flavor here, mostly from the toasted almonds which give the whole affair a toasty nuttiness you won’t soon forget.

So thanks Tyla for teaching the teacher (not that I’m your teacher, but you know what I mean). I’ll be making this on a regular basis from now on.

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Categories: Recipes, Sides