Recipe: Zucchini and Almonds

Here is another very easy recipe that you can throw together in a heartbeat.  It has four ingredients - that's it, and all of them are readily available at your local supermarket.  It works best when served hot. 

 

Zucchini and Almonds (serves 6; approx. $1.07/serving)

4 smallish zucchini

1 cup almonds, shelled

2 tablespoons olive oil

Kosher salt to taste

Equipment:

• Large flat-bottomed pan

1. Slice the zucchini into thin slices.  The thinner you slice the squash the faster it will cook, but if you slice it too thin it will lack the requisite crispness.  I find about 14" is good. 
2. Heat the oil in the pan.
3. Add the almonds.  Cook until the oil darkens slightly. 
4. Add the zucchini.  Cook until the centers of the zucchini become somewhat transparent, but the squash is still somewhat firm. 
5. Season with salt to taste.
6. Serve. 

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