Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds

1. 1

   Place the almonds in a dry skillet (regular or nonstick) over medium-low heat; toast, stirring occasionally, until lightly browned and aromatic, about 4 minutes.

2. 2

   Transfer to a small bowl.

3. 3

   Hold the skillet away from the stove and spray it with nonstick spray.

4. 4

   Return the skillet to the heat and add the shallots.

5. 5

   Cook, stirring often, until softened, about 3 minutes.

6. 6

   Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds.

7. 7

   Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.

8. 8

   Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.