This is one of the quickest, least complicated ways to prepare summer squash that you can imagine, and one of the tastiest. It’s especially easy to whip up in minutes if you have a mandoline to help you julienne your zucchini in a flash. If you don’t have one you should put it on your “must have” kitchen gadget list; they’re a terrific time-saver, they create lovely, uniform slices and strips of different thicknesses, and they can be found for under $20.

I found this recipe on Smitten Kitchen, a site I visit frequently when I need a new recipe idea. Since I happen to have a drawer full of summer squash of all types and colors right now, this recipe will go into my heavy rotation for the new few weeks.

Quick Zucchini Sauté with Toasted Almonds

A super quick, super simple way to prepare super-tasty summer squash.

Adapted from Smitten Kitchen

Ingredients

2 tablespoons olive oil
1 to 2 small zucchini (or any thin-skinned summer squash), cut into 1/8-inch matchsticks with knife or the julienne blade on a mandoline. I prefer a mixture of colors, with the skin on.
2 tablespoons thinly sliced almonds
Salt and freshly ground pepper, to taste
Optional: A bit of grated or very thinly sliced parmesan or pecorino Romano cheese, as garnish

Instructions

Though you can use freshly sliced zucchini for this recipe, it's even better if you take an extra half-hour to draw some of the moisture out of the squash; it will stay firmer and retain its texture better after cooking. Simply mix some salt (I use about 1/4 teapspoon sea or kosher salt per small zucchini) with the the cut zucchini in a colander, then let it drain over the sink for at least 20 minutes. Rinse off the salt and allow to drain again, or pat dry with paper towels. Many recipes don't call for the rinsing of the salt, but it works well for me and cuts down on the sodium.
Heat the oil on high in a large skillet. When it’s hot but not smoking, add the almonds to the pan, and cook until the almonds are golden brown, stirring constantly. Don’t burn the almonds; just toast them for a minute or two.
Add the zucchini to the pan, tossing or stirring until the squash is coated with the olive oil. Saute for a minute or two, until the zucchini begins to just barely wilt—don’t overcook.
Season with salt and pepper and serve warm, with or without the cheese garnish.

What’s your favorite way to cook squash? Let us know in the comments!