2 Tbsp. olive oil2 Tbsp. thinly sliced almonds 1 to 2 small zucchini or summer squash, cut into 1/8" matchsticks with a knife or julienne blade on a mandoline Salt and freshly ground pepper Few ounces pecorino Romano or paremsan, in thin slices — a peeler works great for this
Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two. Add the zucchini/summer squash to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the squash so much as warm it. Season with salt and pepper and serve immediately, with or without cheese on top.
from Smitten Kitchen, Inspired by the Red Cat, NYC