The Red Cat's Quick Sauté of Zucchini with Toasted Almonds and Pecorino

I have never been too big a fan of zucchini and actually spent many years of my life actively disliking it, but ever since I began cooking it this way I've been craving it. It's insanely good. And fast. And easy!

The recipe is from the Red Cat Cookbook, a collection of recipes from the New York restaurant. The quick sauté of zucchini with toasted almonds and pecorino is one of The Red Cat's signature dishes and is much mentioned in reviews of the restaurant and blog posts -- with good reason. It's freakin' delicious. It's amazing to me that something that I find as usually forgettable as zucchini can be transformed into something this delicious.

The addition of almonds and cheese make this substantial enough to be almost a meal in itself, or at least I often treat it as a meal in itself. It's also the perfect amount of cooking for a hot day.

My zucchini is often cooked a little beyond the point of the Red Cat's -- I'm not always fast enough at getting it out of the pan and on to the plate. It's still delicious though with enough crunch to keep the whole thing from being mushy in any way. At the Red Cat this is served with wide slices of pecorino shaved paper thin and then arranged over the zucchini in what sort of looks like a teepee. I'm not sure what the point of this is, plus I can't manage feats of food presentation like this so I serve it with smaller pieces of pecorino strewn over the top which still looks inviting to me. But really, the important thing here: insanely delicious.

The Red Cat's Quick Sauté of Zucchini with Toasted Almonds and Pecorino

2 small zucchinis
2 tablespoons sliced almonds (I've been using blanched, slivered almonds because I have some I need to use up)
Salt
Pepper
2 ounces of pecorino romano, in long shaved pieces

1. Cut the zucchini lengthwise into thin (1/8") slices, then cut crosswise into matchsticks. You should have around 2 1/2 cups.

2. Heat the oil over medium heat and when it's hot add the nuts and cook until they are golden with just a little bit of pale brown showing which will take about 30 seconds.

3. Add the zucchini, cook for about 30 seconds, add salt and pepper, then cook about 30 seconds more, stirring the zucchini. As soon as they begin to give off moisture, they're done.

4. Divide between two plates, scatter the pecorino shavings on top, and serve.

If you want to do this for more than two servings, cook the batches separately -- if you pile too much zucchini in your pan you'll end up steaming it rather than sautéing it.

Comments

[Lisa (Homesick Texan)]

I'm always looking for fresh things to do with zucchini--and thanks for reminding me that it's been way too long since I've been to the Red Cat.

[Courtney]

Mmm, this looks good!

[Lydia]

That does look delicious, and you can never have too many ideas for how to use up your zucchini glut.

[pigtown*design]

That's an interesting combination... I would have never thought of it. That's why I read your blog!

[Janet]

Oh, this looks so good! I can't wait to try it. Cheers.

[Colloquial Cook]

Simply superb.

[Lore]

Looks like a perfect way to enjoy zucchinis and I love the almond touch!
I only hated zucchinis as a kid but I honestly can't remember why as I was quite a veggie eater back then (weird, I know)

[claudia (cook eat FRET)]

3 ingredients
perfection

i love this... i'm making it

[Meg]

Simple and wonderful! adding this to my list of "what the heck can i do with all these damn sukes?"

[Patricia Scarpin]

I have got to try this, Julie - I love all the ingredients here, including the zucchini. ;)

[Ann]

I've had that dish...! And forgot all about it until saw your post! THANK YOU! I loved the dish and I still have zucchini to dispose of. :-)

[GirlCanBake]

I love to throw almonds on my veggies! This looks simple and so lovely!

[Deborah]

I'm looking for new ways to use zucchini, and this looks like a perfect way!

[michelle]

Mmm...simple and beautiful (I actually like your presentation better than the teepee too). And lucky me - I even have a zucchini in my crisper drawer!

[ann]

I'm with Lisa, this reminds me I haven't been to one of their restaurants in a long, LONG time (I love the Harrison too). What a wonderful recipe, thanks for sharing Julie!

[Kristen]

That seems like such a simple, yet tasty way to make zucchini. I'll give it a try! Thanks for sharing.

[Ngoc]

Yes! It's almost ridiculous how well the ingredients work together.

Speaking of breakfast, I just woke up and the first thing I thought of was this dish. Maybe, just maybe, with a poached egg on top?

Thanks for sharing the recipe!x

[Anne]

That picture has me trying to eat my computer screen. This is my favorite kind of recipe. It's easy and has great ingredients that I'd never think to put together. Looks and sounds summery good.

[Susan from Food Blogga]

I just love fresh and simple dishes like this, Julie. Nuts and cheese do wonders for zucchini, so I can just imagine how delicious this was.

[Kevin]

That looks simple and good!

[Lindy]

Well, I am all over trying this one out. Ever looking for the non-waterlogged zucchini ideas- this one looks entirely on the money. How is it that I have never heard of this Red Cat before? Must investigate immediately. Thank you.

[Adele]

I like sauteed zucchini with fresh basil and parmesan... this sounds like a close cousin. Will have to try it out as soon as I find someone with an overly-fruitful zucchini patch. (Yes, I am probably the only food blogger in New England who isn't frantically trying to use up a never-ending supply of zucchini.)

[White On Rice Couple]

I've always felt the same way about zucchini. But when I started grating it and cutting it in thin strips like you did here, I now crave it!
The shavings of pecorino look really good!

[lauren]

This is indeed a completely delicious dish. I have made it many times. I first tasted it at a restaurant in San Francisco called Jackson Fillmore many years ago, long before Red Cat existed.

[lydia saucepan]

yummo! sauteed a (home-grown, though not by me!) courgette the other day and it was delish, but love the pecorino and almonds idea - will defo be trying this in the future.

[The Food Hunter]

This sounds delicious. I'm always looking for new ways to cook zucchini. Thanks

[Julie]

Lisa, lucky you to be able to go visit the Red Cat. Sounds like a great restaurant.

Courtney, it was delicious! My new favorite way to cook zucchini

Lydia, so true! You can never have enough ways to cook zucchini if you grow zucchini.

Pigtown, I would never have thought of it either! But it’s a brilliant combination.

Janet, I completely recommend it. I hope you enjoy it.

Colloquial Cook, thank you!

Lore, the almond gives the zucchini a wonderful savory quality. It really adds to it.

Claudia, exactly! Simplicity itself but the whole is more than the parts.

Meg, that’s an important list! Of course, it’s no longer such a big worry for me since I managed to lose all my plants to a squash vine borer.

Patricia, I hope you like it!

Ann, it’s a delicious way to get rid of your zucchinis. And cooking it is simplicity itself.

GirlCanBake, this was a first for me but I think almonds would make a great addition to all sorts of vegetables.

Deborah, new ways to use zucchini seems to be an ever popular quest. I thought this one was great.

Michelle, thanks! I can’t quite figure out what the significance of the teepee presentation is. Or maybe there’s no significance – it’s just the way it’s done.

Ann, another lucky person who’s been to the Red Cat!

Kristen, simple yet tasty is always a good thing in my book.

Ngoc, I’ve finally stopped eating it for breakfast but I was doing it regularly for awhile.

Anne, that’s my favorite kind of recipe too.

Susan, almonds and cheese make zucchini a whole new vegetable.

Kevin, it’s very simple which I think is one of the things which makes it so appealing.

Lindy, I actively dislike soggy zucchini but this is an entirely different animal.

Adele, basil and parm sounds like another good combination. And I don’t imagine you’ll have to look too far to find someone giving away zucchini at this time of year.

WOR Couple, I think the matchsticks are part of the trick to cooking it without overcooking it.

Lauren, my hat is off to whom ever it was who came up with this inspired combination.

Lydia Saucepan, I think the almonds and pecorino add greatly to zucchini, and in fact make it addictive!

Food Hunter, it’s funny how everyone spends time looking for new ways to cook zucchini. It really is a prolific vegetable, isn’t it?

[Haley]

I love zucchini, so I'll definitely have to try this out.

We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, [email protected], if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/

Thanks :),
Haley
KI Blogger

[David]

Uh, I am wondering why the picture shows small dice of carrots in the saute and there is zero garlic in the recipe. Also no mention is made of EVOO for what is a obviously a very Italian dish. The idea behind the matchstick dice of zucchini sauteed for a very short time is a wonderful way to treat summertime zucchini at its best.

[Carrie]

I made this about a year or so ago, and it's since become my favorite vegetable side dish. I've been meaning to come here and thank you for sharing the recipe! I actually tried it out last night with goat cheese and pine nuts, and that was great too. So thanks again!

[herbal toothpaste]

Almonds are rich in monounsaturated fat called, which lowers blood cholesterol, this grease is also found in avocados, olive oil and other nuts. Almonds are also rich in Vitamin E, a powerful antioxidant to defend the body against damage caused by so-called free radicals caused by environmental stress and normal aging of the body.