Zucchini Noodles Almond Sauté is so easy that I thought you might scoff at the two ingredient recipe. Yes! It only has two ingredients, zucchini, and sliced almonds, and the best part is that it takes less than 5 minutes to cook!
Prepare the Zucchini Noodles
This is a dish that you make in 3 steps. You may roll your eyes and say, “Sure, if it sounds too good to be true, it usually is.”
Well, I’m here to tell you I was a bit skeptical myself. Deb from Smitten Kitchen swore that she could eat it morning, noon, and night. Nothing could be that good, I thought. But once I made it, tasted the results, I knew that I was in Deb’s camp and I had to share this fantastic recipe with you.
The recipe cooks in less than 5 minutes. What’s important is to make the zucchini into noodles or 1/8-inch matchsticks. We used our hand-held spiralizer (very small and cheap) to make zucchini noodles or as some people call them zoodles.
We also have a mandolin that would make thin strips but we wanted the zucchini to look more like pasta. If you use a mandolin, use the guard! Those blades are very, very sharp!
Thinly Sliced Almonds add flavor
Zucchini Noodles Sauté only takes one pan. Yes! If I can just use one pan, I will. The first thing you’ll do is add olive oil to coat the pan. No! You don’t have to measure. This recipe is so forgiving. It relies on directions versus amounts.
Once the oil heats, that’s hot but not smoking, you add the almonds to the pan. The aroma will be incredible! Keep stirring them until they are golden-brown. It will only take 1 or 2 minutes.
You don’t want to rush this step. The almonds will give the dish it’s amazing flavor. You do have to keep an eye on the nuts, so they don’t burn.
Sauté the zucchini noodles
Add the zucchini noodles and toss with the oil and almonds. Basically, you’re just heating the zucchini until they soften just a bit. This will take about 1 minute. Don’t overcook!
Season with salt and pepper. Plate the zucchini and almonds then top with cheese, if desired. We used grated pecorino romano, but you may also use parmesan.
Now, this is the best part — get your fork and taste. You’ll be pleasantly surprised at the complexity of flavor with just two ingredients. We served our zucchini noodle sauté with our Parmesan Topped Broiled Flounder.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
We have a big spiralizer and then we have this small hand-held spiralizer that we use for smaller jobs. We even take it with us when we travel. It doesn’t take up much space and it’s easy to clean. If you don’t want another piece of equipment that takes up loads of room, this is quite handy.
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Zucchini Noodle Almond Sauté Recipe
Zucchini Noodles Almond Sauté – Quick Delicious Vegetable Side
- 2-3 Tablespoons olive oil
- 3 Tablespoons thinly sliced almonds
- 2 small zucchini made into noodles with spiralizer, or julienne into 1/8-inch matchsticks.
- Kosher salt and freshly ground black pepper
- Grated pecorino romano or parmesan cheese optional
- Add enough olive oil to coat the pan and heat over medium-high until the oil is hot but not smoking. Add the almonds to the pan.
- Cook the almonds, stirring constantly until they are a golden-brown. About 1 to 2 minutes. Don’t rush this step. The golden-brown almonds add the deep flavor to the dish.
- Add the zucchini to the pan. Toss the noodles with the oil and almonds about 1 minute. You don’t want to cook the zucchini, just warm them until they soften.
- Season with salt and freshly ground pepper. Place on plate and top with cheese, if desired. Eat immediately.
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