Zucchini Mac & Cheese

• 1/4 cup slivered almonds

• 2 zucchini, matchsticked

• 2 tbsp olive oil

• 2 cloves garlic, chopped

• pinch of crushed red pepper

• 1/4 cup good parmesan (or pecorino romano if you prefer to use non-cow dairy)

• sea salt

• pepper

After cutting the zucchini into matchsticks, place it in a colander and set in the sink. Toss with 1 teaspoon salt. Let it sit 10 minutes, then squeeze well with paper towels to remove as much excess moisture as possible (do not rinse).

Toast almonds in a medium dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate and let cool.

Heat olive oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add zucchini and cook, tossing occasionally, until cooked, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. Enjoy!