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