Zucchini Ribbons with Almonds and Shaved Pecorino

From: Diamond Nuts

Current Rating: rating pending

Serves 4

Something delightful happens to zucchini when you slice it into noodle-thin ribbons and quickly sauté it. It takes on a delicately crunchy texture and, because more of its surface area is exposed, develops a lot more flavor than the usual slices or chunks. If you don't want to invest in a costly French mandoline (a planelike slicing contraption), a plastic vegetable slicer with metal blades will work just as well. When good sweet cherry tomatoes (such as Sweet 100) are in season, throw in a handful along with the zucchini for an extra burst of flavor and color.

Ingredients

1 ½ pounds zucchini (about 6 medium)
2 tablespoons olive oil
½ cup Diamond Sliced Almonds
¼ cup thinly sliced shallot
1 small clove garlic, thinly sliced
salt
freshly ground pepper
1 small chunk Pecorino Romano cheese (1 to 2 ounces)

Directions

With a mandoline, vegetable slicer, or knife, cut zucchini lengthwise into long, thin strands.

In a large frying pan, heat oil over medium-high heat. Add almonds, shallot, and garlic; cook, stirring, until lightly browned, 2 to 3 minutes. Add zucchini and cook, stirring, until tender 2 to 3 minutes. Season to taste with salt and pepper. Transfer to a warm shallow bowl or serving platter. With a swivel-bladed vegetable peeler, shave cheese over the top.