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    You are in: Home / Recipes / Quick Saute of Zucchini With Toasted Almonds and Pecorino Recipe
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    Quick Saute of Zucchini With Toasted Almonds and Pecorino

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    15 mins

    2 mins

    Greywalker's Note:

    I heard this recipe on the Martha Stewart Sirius Radio channel. It was from Jimmy Bradley, chef and owner of Red Cat and Harrison restaurants in NYC. It sounded so easy and delicious, I had to try it. I used a mandoline to cut the zucchini into matchsticks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks.
    2. 2
      Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet.
    3. 3
      When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.).
    4. 4
      Season with salt and pepper. Return to heat for about 30 seconds to warm through.
    5. 5
      Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino.
    6. 6
      Serve while still nice and hot.

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    Nutritional Facts for Quick Saute of Zucchini With Toasted Almonds and Pecorino

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.3
     
    Calories from Fat 233
    76%
    Total Fat 25.9 g
    39%
    Saturated Fat 7.1 g
    35%
    Cholesterol 29.4 mg
    9%
    Sodium 385.2 mg
    16%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 2.7 g
    10%
    Sugars 3.3 g
    13%
    Protein 12.8 g
    25%

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