Sauteed Zucchini With Almonds

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   I didn't put any quantities for the ingredients because this is a simple, free-wheeling recipe. You can pick your own proportions of zucchini and almonds. What I describe below is what I normally make for my husband and me.

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   Cut two medium zucchinis into matchstick-sized pieces.

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   Film the bottom of a saute pan with olive oil and heat it a little.

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   Add a handful of slivered almonds.

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   Stir the almonds to warm them up, but don't let them turn color.

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   Add the zucchini sticks to your pan and toss them with the almonds. Again, aim to warm up the zucchini while getting the almonds slightly toasted.

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   Season with salt and pepper to taste and serve immediately.

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   Notes:

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   Any recipe that says serve immediately should be banned from your holiday recipe lists. This recipe will not work well for a large holiday or family gathering!

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    I buy slivered almonds at the grocery store, put them in a plastic container and keep them in the freezer. They stay separate so you can use them for this recipe right from the freezer.

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