Quick zucchini sauté from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on July 24, 2020

    Simple, quick and tasty. I used Parmesan but it is great without cheese as well. The key is not to overcook the zucchini.

  • Grywhp on August 03, 2019

    Pleasantly surprised - I’ve had this recipe bookmarked for over a year and am now wondering why I waited so long to make it. Deceptively simple, the flavor added from toasted almonds makes it easy to forgive the watery nature of the zucchini. Great summer side and so quick to make (I used a mandolin to julienne the zucchini).

  • wester on August 11, 2011

    Really quick and really tasty. I did not bother with the cheese as I have a cheese-hater in the house, but it was lovely all the same. Make sure you make enough of this! As I could not resist tinkering with this either, I tried it with some lemon zest, which was not really an improvement, although it was still very good. I also tried sautéing in butter instead of olive oil, and I found that different but equally good.

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