Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 15 |
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Ingredients:
1/4 cup sliced almonds |
4 medium shallots, thinly sliced |
1 tablespoon lemon zest, finely grated |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 large zucchini, unpeeled, shredded with large hole grater |
4 tablespoons parmigiano-reggiano cheese, finely grated |
Directions:
1. Place the almonds in a dry skillet (regular or nonstick) over medium-low heat; toast, stirring occasionally, until lightly browned and aromatic, about 4 minutes. Transfer to a small bowl.
2. Hold the skillet away from the stove and spray it with nonstick spray. Return the skillet to the heat and add the shallots. Cook, stirring often, until softened, about 3 minutes.
3. Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds. Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.
4. Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.
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