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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Italian Zucchini Sauté Recipe

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This recipe for Italian Zucchini Sauté, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Yaras

Category:
Category:

Ingredients:  
Ingredients:  
1 to 2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 medium or 2 small zucchinis, cut into ⅛-inch matchsticks
Salt and freshly ground pepper
2 ounces Pecorino Romano, shaved with a vegetable peeler

Directions:
Directions:
Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan. Cook them, stirring, until the almonds are golden-brown, 1 to 2 minutes. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. Season well with salt and pepper, slide onto a plate, top with cheese.

Personal Notes:
Personal Notes:
You can use the julienning blade on a v-slicer or mandoline for the zucchini.

 

 

 

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