Quick Zucchini Sauté

From Deb Perelman

From the author: "If you want a high almond-to-zucchini ratio, go for it. If you want more zucchini than almond, this will work for you as well. The only two things that matter are that the almonds get brown and toasty in the pan, and that you only cook the zucchini for one minute.

It cannot be made in advance. It benefits from a good salt and pepper seasoning. You can throw some thin slices of parmesan on or skip it, as I often do, but beyond this, no matter how hard I try, I can not make this any less simple than it is."

1 to 2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 medium or 2 small zucchinis, cut into 1/8-inch matchsticks
Salt and freshly ground pepper
Peelings of pecorino romano or parmesan cheese, to taste (optional)

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 flavor that carries the whole dish. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins 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) and immediately dig in.