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From First Class Cooking
This simple and fast recipe is adaptable to whatever you may have on hand. Orange or lemon zest is a great addition, as is fresh basil or sweet cherry tomatoes.
Ingredients
 olive oil2 tbsp
 almonds2 tbsp
sliced or slivered
 small zucchini4 whole
julienned
 fresh mint2 tbsp
chopped
 salt
 freshly ground pepper
 freshly grated parmesan2 tbsp
or Ricotta Salata

cookware

large skillet
1
Heat the oil on high in a large skillet.
2
When it is hot, but not smoking, add the almonds to the pan. Cook them, stirring constantly for 2 minutes, until the almonds are fragrant and golden-brown.
3
Add zucchini to the pan and cook gently, stirring constantly, to combine with the almonds and olive oil.
4
Remove from heat and season with salt, pepper, and the fresh mint. Top lightly with a salty, grated cheese.
5
Serve right away.