We thought we didn’t like zucchini. We were wrong. Thanks to Smitten Kitchen, now we can’t get enough! So ya know that neighbor you avoid every summer because they’re always trying to dump their excess zucchini on you? Call them. Now. This incredible dish is going to make you want to be their new best friend! It’s quick and oh so easy, too. Even if you don’t have a mandoline or other tool that will julienne the zucchini for you, it’s still going to be quick and easy, just not quite as much. And it’s definitely going to be delicious enough for a special occasion!

Because of zucchini’s reputation for prolific production, I only planted one this year. True to EarthBox form, it’s a wildly happy plant. I’m harvesting about three to four zucchini per week. It’s slowing down a little now, but it’s still producing plenty for the two of us. Other than a few squash bug nymphs I found that were easily picked off and crushed, it seems to be staying healthy (knock wood) in spite of the weird summer weather and the sick cucumber that was right next to it.

The original recipe calls for thinly sliced almonds. I didn’t have any, just the roasted, salted snack almonds in the cupboard. Because mine were salted, I omitted the salt from the recipe. Just be aware that your nutrition information and desire to add salt may differ depending on what kind of almonds you use. Mine also broke a lot while I was trying to slice them, so I wound up with a combination of slices, slivers, and chunks. And a little ground meal, too. It was all good!

Ingredients:

1 medium zucchini, about a pound (454 g)

1 oz (28 g) sliced, slivered, or whole almonds

1 to 1½ tablespoons olive oil

small sprig of fresh mint

salt & pepper to taste (not included in nutrition info below)

Preparation:

1.) Cut zucchini into ⅛” (3 mm) matchsticks; set aside. I sliced mine lengthwise on my mandoline, then crosswise with a knife. You could also cut crosswise first. Next time I’ll try the julienne blade on my mandoline — don’t know why I didn’t think of it this time.

2.) If using whole almonds, microwave for 20 to 30 seconds to soften them a bit. Slice as thinly as you can. If you have pre-sliced almonds, those will be a lot easier.

3.) Heat the oil in a large skillet or sauté pan over medium-high heat. Add the almonds. Stirring frequently (or even constantly), cook until they turn a deep, golden brown. Take care not to scorch them, but let them get quite dark; the extra flavor from deep browning is crucial. This will only take a minute or two.

4.) Add the zucchini, mixing well. Cook just a minute or two, just until it’s heated and begins to soften. Add salt and pepper to taste, if using. I skipped this, having used salted almonds, and it was perfect.

5.) While the zucchini cooks, quickly chop the mint for about a tablespoon. Transfer the zucchini to a serving dish, sprinkle the mint on top, and serve immediately.