2lbs zucchini cut into matchsticks
1 teaspoon Kosher salt
1/4 cup sliced almonds
2 Tablespoons olive oil
2 cloves of garlic, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup finely grated parmesan cheese
Fresh ground black pepper
Place zucchini in a colander set in sink and toss with the salt. Let squash stand for 10 minutes, then squeeze well to remove excess moisture.
Toast almonds in a dry skillet.
Heat oil in skillet add garlic and red pepper flakes, cook until fragrant but not browned. Add zucchini and cook, toss occasionally. Do not over cook- it should be slightly crisp.
Add parmesan cheese and almonds. Salt and pepper to taste.
Omit almonds and parmesan cheese.
-Add 1 chopped jalapeno, squeeze lime juice and toss with pepitas.
-Shred one large carrot and add to zucchini while cooking. Mix one tablespoon of white miso and one tablespoon of rice wine vinegar. Add instead of cheese.
-Add 1/2 teaspoon each of ground cumin and ground coriander. Serve with a dollop of plain Greek yogurt