Zucchini Basil Toss
|Zucchini||1 1⁄4 Pound (4 small ones, 625 g)|
|Pine nuts/Slivered almonds||1⁄4 Cup (4 tbs)|
|Olive oil||4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh basil/2 tsp / 10 ml dried||2 Tablespoon|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cut zucchini into matchstick-size pieces; set aside. In skillet, toast pine nuts over medium heat, stirring constantly, for about 3 minutes or until golden. Remove and set aside.
Add oil to skillet and heat; cook zucchini, garlic and basil, stirring often, for 2 to 4 minutes or until tender-crisp. Season with salt and pepper to taste. Transfer to warmed bowl; sprinkle with cheese and nuts.