Quick Zucchini With Toasted Almonds And Pecorino

• 1/4 cup of olive oil
• 1/4 cup sliced or slivered almonds
• 3-4 small zucchini, sliced lengthwise into 1/8-inch-thick slices, then into matchsticks
• salt, freshly ground pepper
• 1/4 lb. pecorino romano, thinly sliced into triangular sheets with a cheese slicer or very sharp knife. If not available grated will work also.

1. The key to this dish is cooking with high heat, don't add too much zucchini at once or it will steam and mush. Use 2 pans dividing the ingredients to keep the heat even.
2. Heat 2 heavy bottomed skillets, add oil. When hot but not smoking add the almonds. Cook, stirring, until golden brown, approx. 30 sec. Add half the zucchini to each pan, toss or stir a few seconds. Season with salt and pepper and cook for 30 sec.
3. Divide the zucchini on plates, add pecorino on top and serve immediately.

olive oil, almonds, zucchini, salt, pecorino romano

Taken from www.epicurious.com/recipes/member/views/quick-zucchini-with-toasted-almonds-and-pecorino-50061735 (may not work)