Recipe Index


whipps zucchini

Our friends Jeff and Susan came to our place last summer and made this dish for us. It was so good that we talk about it every time we see zucchini in the market. They got the idea for the dish from a San Francisco restaurant called Jackson Fillmore, which has been around for 25 years, and is one of my all-time favorites.

Here’s the recipe:

Start by sauteeing/lightly toasting slivered almonds

Slice zucchini thinly (or use mandolin), then cut them then cut them into french fry strips.

They’ll take about 5-6 minutes to saute in LIGHT oil until al dente but not mushy.

Then, grate parmesan and sprinkle sea salt and almonds on top. Serve immediately.

P.S. Serve this with penne and it goes from being a side dish to a full-on meal that takes only 15 minutes to prep.

 

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