quick zucchini sauté

I first learned to cook zucchini this way last November.

Now –  boom! –  I can't seem to cook it any other way.

I was hosting a book club potluck dinner where we were reading (that means cooking) Deb Perelman's recipes from Smitten Kitchen. I already make lots of Deb's recipes (hello, dilled potato and cucumber salad!) but I wanted to try something new for the potluck.

At the same time, I was short on time and ingredients. I was also busy cleaning the house and setting the table for eleven. I had a zucchini in the fridge and found what looked like the easiest recipe on the site.

I was doubtful. I mean, four ingredients and you think it will be amazing? I threw it all together on the stove as the first book clubbers trickled in and set up their dishes.

It took all of five minutes and it changed my world when it comes to zucchini. I don't quite know how to describe it but to say that just a few slivers of toasty almonds really set off the zucchini and the shavings of parmesan make it feel very chic.

It is a very pleasing dish and possibly the best part –  besides how it tastes –  is that it's equally good at room temperature. That's right: you can make this a few minutes before your guests arrive for a dinner party and you will all be happy campers.

one year ago: chewy granola bars and longest day link love
two years ago: hop & go fetch it: pacific rim edition and penne with sausage and greens
three years ago: tomato cheddar soufflé with asparagus and kathleen claiborne's hot cakes
four years ago: chilli pasta

quick zucchini sauté
via smitten kitchen inspired by the red cat, nyc
as deb notes, you don't really need to measure anything here – just throw it in

1 –  2 tbsp. olive oil
2 tbsp. sliced almonds
1 –  2 small zucchini, chopped into small matchsticks
salt and pepper
a few shavings of parmesan cheese*

Heat your skillet or heavy-duty frying pan over medium. Add the olive oil and swirl to warm it up. Stand back (in case the oil spatters) and throw in the almonds. Give them a few stirs. Cook for 1 –  2 minutes until toasted. Throw in the zucchini and grind a bit of salt and pepper over it. Give them a few quick stirs and cook 30 seconds to 1 minute, depending how big your zucchini is: you're really just warming the zucchini, not cooking it.

Serve hot or at room temperature with a few thin shavings of parmesan cheese.

*I find a sharp vegetable peeler works very well for shaving the parmesan