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Quick sauté of zucchini with mint, tarragon and toasted almonds
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Today after numerous experiments with the cooking of zucchini, which, although looked promising, is not pleased, and especially happy to share a simple but amazingly delicious recipe — zucchini in it, neither raw nor roasted, unexpectedly combines with toasted almonds and fresh herbs, and time to prepare goes along with a training in just 15 minutes. In General, unpretentious, but very nice find — hope you enjoy! Fast, fragrant sauté of zucchini with mint, tarragon and toasted almondsAdapted from Smitten Kitchen
Ingredients:
- 1/2 Cup raw almonds
- 1 teaspoon hot pepper more/less to taste
- 1 1/2 tablespoon of olive oil first pressing
- 2 small young zucchini
- juice of 1/4 lemon
- 1/2 teaspoon unrefined sea salt or to taste
- leaves from 2 sprigs of mint
- leaves from 4-5 sprigs of tarragon or other herbs according to choice
Zucchini wash, with a knife or tangerine cut into thin oblong slices of 2.5-3 cm to be Postponed.
Almonds chopped quite finely, fry on medium heat on a dry pan, stirring constantly until Golden color and pleasant aroma.
Add the almonds, red pepper, olive oil, and simmer over medium heat for just 2-3 minutes to warm up.
Put in a pan the chopped zucchini, season with salt and sauté on high heat, stirring constantly for 3-4 minutes to warm up the zucchini, but NOT to soften the zucchini should stay nice harsh taste — a-la “al dente”
Add lemon juice, herbs, mix, taste and continue to season to taste. There can be in the form of heat or cold. In the cold I liked it even more — try both to understand how delicious you.
published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: buckwheatandspinach.com/saute-kabachok-mindal/#more-1743