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quick zucchini saut
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced almonds
- 1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
- Salt and freshly ground pepper
- Few ounces pecorino Romano or paremsan, in thin slices a peeler works great for this
Directions:View on Smitten Kitchen
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