sauteed zucchini & cherry tomatoes with toasted almonds & mint

2 tbsp olive oil
2 tbsp almonds
4 whole small zucchini
cubed small
1 cup cherry tomatoes
halved at the equator
orange zest
from 1 whole orange
freshly ground pepper
2 tbsp fresh mint
chopped fine
2 tbsp Parmesan
freshly grated
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!
Heat the oil over medium to medium-high heat in a large stainless skillet.
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.
Add the zucchini and tomatoes to the pan and cook gently, tossing or stirring constantly until softened.
Add the orange zest towards the end and toss or stir one more time to incorporate.
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