Sauteed Zucchini with Almonds

I didn’t put any quantities for the ingredients because this is a simple, free-wheeling recipe. You can pick your own proportions of zucchini and almonds. What I describe below is what I normally make for my husband and me.

Cut two medium zucchinis into matchstick-sized pieces.

Film the bottom of a saute pan with olive oil and heat it a little.

Add a handful of slivered almonds.

Stir the almonds to warm them up, but don’t let them turn color.

Add the zucchini sticks to your pan and toss them with the almonds. Again, aim to warm up the zucchini while getting the almonds slightly toasted.

Season with salt and pepper to taste and serve immediately.

Notes:

Any recipe that says serve immediately should be banned from your holiday recipe lists. This recipe will not work well for a large holiday or family gathering!

I buy slivered almonds at the grocery store, put them in a plastic container and keep them in the freezer. They stay separate so you can use them for this recipe right from the freezer.