Zucchini and Almonds
One lazy afternoon, I spent hours trolling food blogs and recipe sites and discovered smittenkitchen.com. It is a treasure trove of recipes, ideas, and food
porn photography. One recipe that got my attention in particular was this sauté of zucchini and almonds, which is also labeled “best side dish ever”. The idea for the side was inspired by a similar dish at Red Cat. Many recipes call for complicated additions, but what drew me to this one was its simplicity. So along with the Pepper-Crusted Filet Mignon, this side makes for a ridiculously easy to make, quick meal and yet doesn’t actually look easy. I mean it, the zucchini cooks in less than 5 minutes, and the steak in less than 10. Magic!
Zucchini and Almonds (courtesy of smittenkitchen)
Yields: 4 servings
- 2 zucchinis
- sliced almonds
- salt and pepper
- 2tbsp olive oil
- pecorino romano or Parmesan cheese (optional)
Julienne zucchini, essentially slice into circles and then cut those into matchsticks. Toss in salt and pepper to taste.
Heat up the olive oil and when it is hot, add the almonds to the pan. Let them sauté for about a minute, until they are a light golden-brown. Add the zucchini and mix up with almonds for another minute or so. Don’t cook the zucchini as much as warm it. Add grated/sliced Pecorino Romano or Parmesan on top if you like. I suggest you serve this side with Pepper-Crusted Filet Mignon.
If you have leftovers, the zucchini makes for a great breakfast dish if you just poach an egg and add it on top. Add some steak slices as well if any are left!