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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 oil2 tbsp
 almonds2 tbsp
slivered
 small zucchini4 whole
cubed small
 cherry tomatoes1 cup
halved at the equator
 orange zest
from 1 whole orange
 salt
 freshly ground pepper
 fresh mint2 tbsp
chopped fine
 Parmesan2 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