Saturday, March 27, 2010
Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Graziana from Erbe in Cucina.
Zucchini and almond saute (adapted from Smitten Kitchen)
1 Tbsp olive oil
1/4 cup sliced almonds
4 small zucchini, julienned
salt and pepper to taste
Heat oil in a large saute pan over medium heat. Add almonds and saute, stirring frequently, just until they begin to turn brown. Add zucchini, crank heat up to medium high, and cook for a few minutes, stirring constantly, just until zucchini is hot but still crunchy. Season with salt and pepper. Serves 3.