Ingredients
3
tbsp thinly sliced almonds
2-3
small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandolin slicer
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese
Directions
1.
Combine the butter and oil on medium-high in a large skillet. When it is hot but not smoking, add the almonds. Sauté, stirring constantly, until the almonds are golden-brown, approximately a minute or two. Add the zucchini pieces to the pan, tossing it with the oil and almonds until it just begins to glisten and becomes crisp-tender, about one to two minutes. The idea is not to cook the zucchini so much as warm it. Season with salt and pepper, lemon zest and lemon juice. Sprinkle with shredded cheese. Serve immediately.
New-York Restaurants
