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Quick Sauté of Zucchini with Toasted Almonds and Pecorino Recipe

Staff Writer
Quick Saute Zucchini with Toasted Almonds and Pecorino
David Sawyer

Quick Saute Zucchini with Toasted Almonds and Pecorino

This delectable treat from chef Jimmy Bradley is quick, easy, and very addicting. Serve this tasty zucchini dish as a summer starter or snack. 

Deliver Ingredients


  • ¼ cup olive oil
  • ¼ cup sliced almonds
  • 5 cups zucchini (about 3-4 small zucchini), cut to the size of matchsticks
  • Salt and freshly ground pepper, to taste 
  • ¼ pound Pecorino, sliced into thin sheets


In a heavy bottomed skillet, warm the olive oil over high heat. When the oil is hot but not smoking, add the almonds and cook until they are golden brown, about 30 seconds. Remove the pan from the heat and add the zucchini. You want to warm the zucchini without cooking it through. Season with salt and pepper and toss. Finish by topping the zucchini with the sheets of Pecorino and serve while nice and warm. 

Quick Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Quick Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.