Look on the Bright ZidePosted: May 20, 2013
Along with beach-appropriate weather, ice cream cones and vacation time, fresh zucchini are one of my favorite things about summer. And while I’ve cooked (and baked with) them many times before, this is one dish that really lets their flavor shine. It’s also ridiculously easy. Like, for realz. The hardest part will be julienning, but if you’ve got a mandolin, that should take no time at all. Just watch your fingers.
Spicy Zucchini Sauté
3 large zucchini, julienned
1 jalapeño, thinly sliced
2 garlic cloves, thinly sliced
½ teaspoon of crushed red pepper flakes
1/4 cup of slivered almonds
Fresh lime juice
Salt and pepper
Place the julienned zucchini in a colander set in the sink. Toss with a teaspoon of salt and let stand for about 10 minutes. Squeeze as much water out of the zucchini as you can – the drier the better.
Meanwhile, toast the almonds in a small skillet over medium heat until lightly browned, about 3 minutes. Let cool.
Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the jalapeño, garlic and red pepper flakes, and cook until fragrant, about 2 minutes. Add the zucchini and sauté, stirring occasionally, until crisp-tender, about 5 minutes. Season with pepper and a splash of lime juice.