Side Dishes, Vegetable
2 each small green and gold zucchini
2 tablespoons olive oil
2 cloves garlic minced
1/4 cup pine nuts or slivered almonds
1/4 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese
salt and pepper
Using vegetable peeler, pare zucchini lengthwise into ribbons. In skillet, cover and cook zucchini and 2 tbsp water over medium-high heat for 3 min. or just until tender-crisp; drain and set aside.
Wipe out skillet and heat olive oil over medium heat; cook garlic and pine nuts for 1 min. Add zucchini and basil; cook tossing, for 1 min. or just until heated through. Sprinkle with Parmesan cheese. Season with salt and pepper to taste.