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Author Notes: What makes this summer side dish so incredibly tasty is its simplicity. This dish comes together rather quickly too, so it’s ideal to serve with a weeknight meal. I like to cook the zucchini in batches, as to not overcrowd the pan, to prevent the zucchini steaming. The zucchini should be cooked until just al dente and barely even brown. —Grant Melton
cup sliced almonds
medium sized zucchini, cut into matchsticks or thin rounds
salt and pepper
cup parmesan shavings
Maldon salt, for serving
- Heat a large sauté over high heat. When the pan is hot, add half of the butter. Once the butter melts and becomes foamy, add half of the almonds and stir them around the pan for only about a minute. Add half of the zucchini. Sauté, moving around the pan, for just about a minute or two. You want the zucchini to cook but still be quite al dente. Season with ¼ teaspoon salt and a pinch of pepper. Remove to a serving dish.
- Repeat this process with the remaining ingredients.
- Before serving, add an extra pinch of salt (flaky sea salt, if you have it) and top with parmesan shavings.