Servings: Makes 4 servings
Slice zucchini in half lengthwise; place cut side down and slice into 1/4-inch half-rounds.
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.
Add vinegar, almond oil, lemon juice, and shallots; set aside 5 minutes. To serve, gently toss in herbs, almonds, and croutons.
From the September 2008 issue of O, The Oprah Magazine
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