It was one of those sign-straight-from-the-heavens moments.
This week we went easy on the groceries, and I had absolutely no new recipes planned. I did, however grab a few squash and zucchini to serve along side our gourmet (cough, cough) macaroni & cheese, grilled cheese, and canned soup meals this week. Don't ask, it's just one of those weeks.
I had no intention of doing anything more than maybe chopping up the veggies and steaming them alongside dinner.
Then something truly inspiring happened.
That very afternoon, my Bon Appetit magazine (gifted subscription from Ryan's Aunt Sharon - you rock, woman) came in the mail.
This recipe was only a few pages in, and I couldn't believe it.
Thankfully, I had some leftover almonds in my spice cabinet, or else I might have shied away from it.
And what a shame that would have been - This recipe practically made itself, and tastes ridiculously delicious. I mean, even Ryan the zucchini/squash-hater ate it - and LOVED it.
So, if you have a few extra zucchini or squash lying around on your counter this summer from your garden - make this. I promise you'll fall in love, and your spouse will lick the plate.
Oh, and stay tuned for Friday - there will be a bit of deja vu coming right your way.
makes enough side-dish portions for 4 people.
2 lbs zucchini (or about 4 small zucchini), julienne
1 t kosher salt + more for seasoning later
1/2 C sliced almonds, toasted
2 T EVOO
2 garlic cloves, minced
1/4 t red pepper flakes
1/4 C Italian cheese blend
freshly ground black pepper
1. Place zucchini in a colander set in the sink and toss with 1 teaspoon of salt. Let zucchini stand for about 10 minutes, then gently squeeze to remove as much excess moisture as possible.
2. Heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook - stirring often, until fragrant, about 1 minute. Add zucchini and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in cheese and almonds. Season with salt and pepper.
Recipe source: Bon Appetite Magazine