Zucchini and almond saute recipe

 Am I the only one with kitchen utensil fears? I'm not scared to go near my knives (even though they've done some damage to my fingers and I try not to sharpen them too often), but mandolines terrify me. They have a bad reputation, and one of my friends managed to almost completely cut off part of her finger a few years ago on one (the almost-removed finger part was lovingly known as "the flap"). But sometimes mandolines make life a lot easier. Sure, it's possible to julienne things by hand, but who really wants to do that at the end of a busy day? So for this dish I held my breath, maintained complete concentration, and went to town with the scary piece of plastic and blades. All of my fingers are intact, so I consider it a success.

It was a bigger success when I tasted this dish. I usually cook zucchini until it's falling to pieces (it's the southerner in me), but I liked this barely cooked, still crunchy version. It tastes like a completely different vegetable, and I'm always up for something new and different. I liked the almonds in it, as well, even though I almost burned them. But best of all, it takes no time. In fact, I spent far more time giving myself a pep talk to use the mandoline than actually preparing the dish. So if you don't have weird problems like I do, it will come together in less than 10 minutes.  I'm submitting this dish to 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)
(Printable version)

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.