4 zucchinis, (about 2 lb/900 g)
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) toasted slivered almonds
1 tbsp (15 mL) chopped fresh tarragon
1/3 cup (75 mL) shaved Parmesan cheese, (about 1 oz/30 g)
Cut zucchini in half lengthwise, trimming ends. Cut crosswise into 1-inch (2.5 cm) wide pieces.
In large skillet, heat oil and butter over medium-high heat; cook zucchini, garlic, salt and pepper, stirring often, until tender, about 8 minutes.
Stir in almonds and tarragon; cook for 1 minute. Serve sprinkled with Parmesan cheese.
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