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Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Sliced Almonds
- 2 Small Zucchini, Sliced Thinly With A Julienne Blade On A Mandoline
- Sea Salt (or Kosher Salt)
Method
- Heat the oil over medium heat and when hot, add the nuts and cook until they are golden with just a little bit of pale brown showing, about 30 seconds. Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to give off moisture, about 1 minute.
- Season with salt and serve immediately.
