Sautéed Zucchini with Toasted Almonds and Pecorino
This is one of the easiest, fastest and most delicious way to use up that surplus of zucchini that's always hanging around in September. The recipe is inspired by the former Red Cat restaurant in New York City, but the variations are innumerable - almost every chef worth their salt has this one in their repertoire. The trick with this is NOT to cook the zucchini, but to serve it the instant it is war, season generously, and feel free to get creative. We've dressed ours up with another of our seasonal favourites - a little fennel goes a long, long way.
2 medium zucchini cut into 1/2" matchsticks
2 Tbsp. slivered almonds
2 Tbsp. olive oil
2 Tbps. fennel bulb, julienned
1 Tbsp. fennel fronds chopped
2 oz. pecorino romano, shaved
sea salt and freshly ground black pepper to taste
Heat oil in a large skillet until hot but not smoking; add the almonds and stir to toast - about 2 -3 minutes. Remove from heat and add fennel and zucchini - toss until just warm. Season and serve immediately with pecorino shavings.
