The original recipe juliennes the zucchini, but we cube it small so that our one year old daughter can pick it up with her fingers and feed herself. We serve her everything but the almonds. We included the optional add-ins and love it!
Ingredients
| olive oil | 2 tbsp | |
| almonds | 2 tbsp | |
| slivered | ||
| small zucchini | 4 whole | |
| cubed small | ||
| cherry tomatoes | 1 cup | |
| halved at the equator | ||
| orange zest | ||
| from 1 whole orange | ||
| salt | ||
| freshly ground pepper | ||
| fresh mint | 2 tbsp | |
| chopped fine | ||
| Parmesan | 2 tbsp | |
| freshly grated | ||
cookware
| large stainless skillet |
| fine microplane grater |
1 | Heat the oil over medium to medium-high heat in a large stainless skillet. |
2 | When the oil is shimmering but not smoking, add the almonds to the pan. Stir them constantly for about 2 minutes, until the almonds are fragrant and golden-brown. |
3 | Add the zucchini and tomatoes to the pan and cook gently, tossing or stirring constantly until softened. |
4 | Add the orange zest towards the end and toss or stir one more time to incorporate. |
5 | Transfer the skillet away from the heat and season with salt, pepper, and the fresh mint. Top lightly with finely grated Parmesan. Serve immediately. |
Source
First Class Cooking