Quick Zucchini Sauté

2 Tbsp. olive oil
2 Tbsp. thinly sliced almonds
1 to 2 small zucchini, cut into 1/8″ matchsticks with a knife or julienned on a mandoline slicer
Salt and pepper
Several shavings of Parmesan cheese (use a vegetable peeler for this)

Heat oil on high in a nonstick skillet. When it’s hot but not smoking, add almonds. Cook them, while stirring, until they are golden brown, about one to two minutes.

Add zucchini to pan and toss with the oil and almonds just until zucchini begin to glisten, about one minute. You don’t want to cook the zucchini so much as heat it.

Place in a serving bowl, season to taste with salt and pepper and top with Parmesan shavings.

Serves 2
WW PP per serving: 3