Quick Zucchini Sauté

By Kath Dedon

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Our neighbor has been generously sharing the bounty of her garden with us. (Thank you, Gail!) We do love zucchini and yellow summer squash. I’ve been roasting them and air frying them. Delicious, but I was looking for some different ways to prepare them.

Quite a while ago Laura and Byron told me how much they liked Deb Perelman’s Quick Zucchini Sauté. The recipe was published 12 years ago on her Smitten Kitchen blog. I made it but Bob didn’t really like it. I’m pretty sure I followed the recipe as written, including the optional pecorino Romano cheese.

Yesterday I stopped by Laura and Byron’s house to give them some zucchini. I mentioned  that I was going to make Deb’s Zucchini Fritters. They have made them and said that they are very good, but again told me how much they like the Quick Zucchini Sauté.

I revisited the Quick Zucchini Sauté recipe and thought, what’s not to like? I decided to try it again without the cheese. Bingo! It turned out to be a hit at Chez Dedon!

Think of this recipe as simply a guide. It’s not really necessary to measure anything. Cut up as much zucchini as you want to eat. For every cup or so of zucchini, use a tablespoon of almonds.

This is such a quick and easy recipe! I’m sure I’ll be making it again soon.

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Dinner out on our deck last night featured Quick Zucchini Sauté.

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Quick Zucchini Sauté

(Adapted from Deb Perelman’s recipe on smittenkitchen.com)

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(print the recipe)

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Serves 3 – 4

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1 large zucchini (about 1.3 pounds, 3 – 4 cups when cut up)

2 – 3 tablespoons olive oil

4 tablespoons sliced almonds

Salt and pepper, to taste (I used a bit of Jane’s Krazy Mixed-Up Salt.)

Shavings of pecorino Romano or parmesan cheese for serving (Optional; we prefer it without the cheese.)

1. Cut the zucchini into 1/8-inch slices and then cut the slices into matchsticks.
2. Heat a large skillet over medium heat.
3. When the pan is hot, add the oil. Swirl the oil around the pan and heat it up.
4. Add the almonds. Cook, stirring, until they are golden-brown. This will take a minute or two.
5. Stir the zucchini into the pan and cook for about 1 minute. The zucchini should be warmed and starting to soften, but fully cooked.
6. Season to taste with salt and pepper and serve. Top with the cheese, if using.

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