It's late September and the summer squash is still coming in strong in North Carolina. If your like the rest of us, you are probably running out of ideas for those fresh zucchini coming in your Papa Spud's box every week. For a little zucchini inspiration, try out this recipe adapted from the popular New York restaurant Red Cat (http://www.saveur.com/article/Recipes/Sauteed-Zucchini-with-Toasted-Almonds-and-Pecorino). It is quick and easy to prepare, and it tastes amazing.
~1.25 lbs. zucchini (2 zukes)
2 tablespoons sliced almonds
1) Julienne zucchini into matchstick sized slices, about 1/8" x 2" long. Yielding about 2 1/2 - 3 cups.
2) Heat olive oil on medium heat and add almonds when the oil is hot. Saute for about 1 minute until they begin to show a bit of color.
3) Add zucchini and cook for 30-60 seconds. Add salt and pepper, and cook for another 30-60 seconds. A light saute is all that is needed, zucchini should still be firm and keep their matchstick shape without much bend.
4) Remove zucchini and almonds from heat, and divide between 2 plates. Top with freshly ground pepper and parmesan cheese.