Ingredients

1 pound(s) small zucchini (about 4), trimmed

2 teaspoon(s) extra-virgin olive oil

1/2 teaspoon(s) salt

1/4 teaspoon(s) freshly ground pepper

2 tablespoon(s) white balsamic vinegar

1 tablespoon(s) almond oil

2 teaspoon(s) lemon juice

2 teaspoon(s) minced shallots

1 cup(s) packed mixed whole herbs , such as parsley and chervil and dill and mint

3/4 cup(s) roasted whole blanched almonds

2 cup(s) zucchini bread croutons

Preparation

  1. Slice zucchini in half lengthwise; place cut side down and slice into 1/4-inch half-rounds.
  2. Heat olive oil in a large sauté pan over medium-high heat; add zucchini and cook, stirring occasionally, until tender but still crisp, 2 minutes. Transfer to large bowl and season with salt and pepper. Set aside to cool slightly, about 5 minutes.
  3. Add vinegar, almond oil, lemon juice, and shallots; set aside 5 minutes. To serve, gently toss in herbs, almonds, and croutons.