Red Cat Restaurant 5-Minute Zucchini Sauté

From a recipe slipped to Deb Perelman (Smitten Kitchen) by the chef at the Red Cat Restaurant (Chelsea, NY) comes this amazing adaption that will have you welcoming all the zucchini you can get ahold of this summer.

Perelman says it's her favorite side dish. It takes about 5 minutes to prepare, uses 3 ingredients, and is absolutely delicious alone, as a side dish, or stuffed inside a Siete almond-flour tortilla shell.

No matter how much you like zucchini, this recipe will exceed all expectations!

My Paleo Marin Rating: 5 Persimmons

Ingredients:

2 medium size zucchini
2 heaping tablespoons sliced almonds
2 tablespoons olive oil

Optional: Shavings of Himalayan Yak Cheese or Pecorino Romano

Directions:

1. Wash the zucchini, and slice in thirds horizontally. Stand each segment upright and make 1/8” cuts both horizontally and vertically to create matchsticks.

2. Heat the oil in a large frying pan. Add the almonds, and brown for about 1 minute.

3. Add the zucchini, and stir everything for about a minute, just until the zucchini starts to wilt.

Place on serving plates, or in tortilla shells. Add the cheese if desired. Best served warm.

Recipe adapted from the Smitten Kitchen website here.

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My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.