Gather up your organic zucchini or fresh from the garden and this dish will dance on your taste buds. Absolutely easy and super delish. Serves 4-6
INGREDIENTS (click photo to enlarge)
2 pounds organic zucchini, cut into matchsticks using a mandolin.
1 teaspoon sea salt
1 Tbs. coconut oil
1/4 cup sliced toasted almonds
2 tablespoons olive oil
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup finely grated Parmesan
Freshly ground black pepper
Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess water and moisture but don’t rinse. Set aside.
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate and let cool.
Heat the coconut oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds and spoon on a large platter and serve.