This recipe comes from a long-time weekly volunteer, and the official photographer of the Breast Cancer Ride (and other events around town), Rita Nohner. Have a recipe and story you’d like to share?
This is out of this world delicious. Must be served hot, straight out of the pan.
Quick Zucchini Sauté
1 large sweet onion
1 zucchini shredded into matchsticks (I use the julienne blade on my mandolin)
Parmesan cheese (or Peccorini-Romano or any similar cheese)
Slivered almonds or pine nuts, toasted
2. Toast nuts by heating them in a dry non-stick skillet until fragrant and lightly brown. Stir occasionally to avoid burning. Remove from heat and set aside.
3. Peel onion and cut in half from stem to stern. Slice thinly into half moons. Film bottom of large skillet with olive oil and heat until shimmering. Cooking on high heat, sauté onions until they are browning and becoming caramelized.