cookware
- large skillet
1 | Heat the oil on high in a large skillet. |
2 | When it is hot, but not smoking, add the almonds to the pan. Cook them, stirring constantly for 2 minutes, until the almonds are fragrant and golden-brown. |
3 | Add zucchini to the pan and cook gently, stirring constantly, to combine with the almonds and olive oil. |
4 | Remove from heat and season with salt, pepper, and the fresh mint. Top lightly with a salty, grated cheese. |
5 | Serve right away. |