Zucchini/Nut Saute
Here's an easy way to make a quick but rich-tasting vegetarian lunch. Sauté nuts in oil to add a fulsome taste and texture. Use green zucchini for this dish - they're firmer, while yellow summer squash release liquid. Top the zucchini with a salty cheese and you've got protein, vegetables and carbohydrates all together. What could be better? Without the cheese, you've got a sit-up-and-take notice side dish. Taken from Smitten Kitchen, this dish works in any season, but even more when your garden is brimming with zucchini.
Here are more vegetarian main dish options: Asparagus Galette and Summer Squash or Zucchini Galette. Back to Main Dishes.
Ingredients
1 to 2 tablespoons olive oil
2 tablespoons thinly sliced almonds or other nuts
1 medium or 2 small green zucchinis, cut into 1/8-inch matchsticks
Salt and freshly ground pepper
Shaved or grated pecorino romano, parmesan or other hard, salty cheese, to taste (optional)
Method
Cut the zucchini into 1/8 inch matchsticks and grate the cheese. Set aside.
Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan.
Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavour that carries the whole dish.
Add the zucchini matchsticks to the pan, tossing them with the oil and almonds until they just begin to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften.
Season well with salt and pepper, slide onto a plate, top with cheese (if using).
Here's an easy way to make a quick but rich-tasting vegetarian lunch. Sauté nuts in oil to add a fulsome taste and texture. Use green zucchini for this dish - they're firmer, while yellow summer squash release liquid. Top the zucchini with a salty cheese and you've got protein, vegetables and carbohydrates all together. What could be better? Without the cheese, you've got a sit-up-and-take notice side dish. Taken from Smitten Kitchen, this dish works in any season, but even more when your garden is brimming with zucchini.
Here are more vegetarian main dish options: Asparagus Galette and Summer Squash or Zucchini Galette. Back to Main Dishes.
Ingredients
1 to 2 tablespoons olive oil
2 tablespoons thinly sliced almonds or other nuts
1 medium or 2 small green zucchinis, cut into 1/8-inch matchsticks
Salt and freshly ground pepper
Shaved or grated pecorino romano, parmesan or other hard, salty cheese, to taste (optional)
Method
Cut the zucchini into 1/8 inch matchsticks and grate the cheese. Set aside.
Heat a large skillet over medium-high and add enough oil to coat the pan well. Heat the oil until hot but not smoking, then add the almonds to the pan.
Cook them, stirring, until the almonds are golden-brown, approximately a minute or two. Don’t skimp on this step; they provide a depth of flavour that carries the whole dish.
Add the zucchini matchsticks to the pan, tossing them with the oil and almonds until they just begin to glisten, about one minute. The idea is not to cook the zucchini so much as warm it so it begins to soften.
Season well with salt and pepper, slide onto a plate, top with cheese (if using).