This is absolutely the easiest, best side dish, and the perfect use for all those zucchinis taking over your vegetable garden! I had already made this twice this week, but when Brittany and Ryan came home with us after a racetrack party for one more drink (unnecessary, but one must maximize a night out with a babysitter!) I actually whipped out a pan and served them another little plateful of this.
Slice your zucchini into coins, then pile up 4 or 5 at a time and slice into matchsticks. Stir some sliced almonds in olive oil until golden brown, then toss in your matchsticks, heat for a minute and you’re done. Salt and pepper and some peelings of cheese complete the recipe.
Deb Perlman, author of two cookbooks and the Smitten Kitchen website, loved this dish at the Red Cat restaurant in NYC, and was inspired to create this simplified version. It takes 5 minutes from start to finish, and the measurements given are only to guide your first go-round; the amount of almonds and cheese is flexible.
1 to 2 tbs. olive oil
2 Tbs. thinly sliced almonds
1 medium or 2 small zucchinis, cut into 1/8 inch matchsticks
Salt and freshly ground pepper
Peelings of pecorino romano or Parmesan cheese, to taste (optional)
Heat a large skillet over medium-high heat and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavor that carries the whole dish. 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 warm it so it begins to soften. Season well with salt and pepper, slide onto a plate, top with cheese (if using) and immediately dig in. Serves 2.
Note: Once you make this a few times you might want to experiment by adding some lemon zest, or torn mint leaves. Or just leave a good thing alone!
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