Zucchini Saute With Lemon Zest Parmigiano Reggiano And Almonds Recipes

Steps:

• 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. Transfer to a small bowl.
• Hold the skillet away from the stove and spray it with nonstick spray. Return the skillet to the heat and add the shallots. Cook, stirring often, until softened, about 3 minutes.
• Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds. Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.
• Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.

Steps:

• Heat oil in large skillet ovr high heat.
• Add zucchini to skillet and stir-fry until crisp-tender and bright green (5 minutes).
• Season zucchin with herbs, salt and pepper.
• Sprinkle with grated cheese, if desired.

Steps:

• Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.