quick zucchini sauté

quick zucchini sauté
via smitten kitchen inspired by the red cat, nyc
as deb notes, you don't really need to measure anything here – just throw it in

1 –  2 tbsp. olive oil
2 tbsp. sliced almonds
1 –  2 small zucchini, chopped into small matchsticks
salt and pepper
a few shavings of parmesan cheese*

Heat your skillet or heavy-duty frying pan over medium. Add the olive oil and swirl to warm it up. Stand back (in case the oil spatters) and throw in the almonds. Give them a few stirs. Cook for 1 –  2 minutes until toasted. Throw in the zucchini and grind a bit of salt and pepper over it. Give them a few quick stirs and cook 30 seconds to 1 minute, depending how big your zucchini is: you're really just warming the zucchini, not cooking it.

Serve hot or at room temperature with a few thin shavings of parmesan cheese.

*I find a sharp vegetable peeler works very well for shaving the parmesan