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Simple, yet lots of
flavor...
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3 Tbs |
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extra-virgin
olive oil |
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2½ lbs |
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small
zucchini, trimmed, quartered lengthwise, cut
crosswise into 2-inch pieces |
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¾ cup |
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brine-cured
olives, pitted, halved, divided |
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2/3 cup |
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fresh
Italian parsley leaves |
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½ cup |
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slivered
almonds, toasted, coarsely chopped |
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Heat oil in heavy
large skillet over medium-high heat. Add zucchini and
sauté until beginning to brown, about 6 minutes. Season
with salt and pepper. Mix in ½ cup olives and parsley.
Transfer to shallow serving bowl. Sprinkle with almonds
and remaining olives. Serve warm or at room temperature. |
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Servings: 8 |
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