- 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.