Zucchini Matchsticks

While many people associate September with back to school, we like to think of September as bumper crop season. Here’s one of our all-time favorite recipes for one of our all-time favorite veggies! We’re sure this will become one of your new go-to dishes.

4 small zucchini, cut into very thin matchsticks
1/3 C. extra virgin olive oil
2 crushed cloves of garlic
½ C. sliced toasted almonds
1/3 lb. shaved Pecorino Romano
1 tsp. Kosher salt, ½ tsp. fresh cracked pepper
1/3 C. fresh basil *chiffonade

Heat the EVOO in a frying pan over medium high heat, until it begins to shimmer. Add the garlic and stir quickly. Add the zucchini match sticks and flash-fry for 5 minutes, making sure not to overcook.
Toss in the toasted almonds.
Remove from the heat and add salt, pepper and basil *chiffonade.
Arrange on a platter and top with Pecorino Romano shreds. Serve immediately.
* stack basil leaves, roll them tightly and then slice the leaves perpendicular to the roll.
(will become long thin shreds)