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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Zucchini with Toasted Almonds and Pecorino Recipe

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This recipe for Zucchini with Toasted Almonds and Pecorino is from The Wright Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup extra virgin olive oil
1/4 sliced almonds
4 small zucchini sliced lengthwise into 1/8 slices, then matchstick segments (about 5 cups).
salt & freshly ground pepper to taste
4 oz Pecorino Romano (1 oz per serving)
Directions:
Directions:
* Divide oil between 2 large heavy bottomed skillets.

* Heat over high heat, until oil is hot but not smoking.

* Divide almonds between skillets.

* Cook, tossing or stirring, until almonds are golden-brown, approx. 30 seconds. * Divide zucchini between skillets.

* Stir for a few seconds to coat zucchini with hot oil.

* Remove the pans from the heat.

* Season with salt & pepper.

* Return to the heat for 30 seconds, tossing to warm & distribute the seasonings.

* Divide the zucchini among 4 warm plates, drizzle with extra virgin olive oil.



* Arrange Pecorino Romano, thinly sliced in a pyramid over each serving. Parmesan cheese also works.

* The most important thing here is not to overcook the zucchini.

*Remove it when it's warm but not too hot.

There's a restaurant, The Red Cat, in NYC that has had this recipe on its menu since it opened in 1999. Kate and I enjoyed this dish while I was visiting her when she lived there, It became an immediate favorite. It's such a favorite of the restaurant that they happily provide the recipe.

Until eating there, I thought the only way to eat zucchini was to have it dipped in eggs and crackers and fry it-which is also quite good.
Number Of Servings:
Number Of Servings:
4

 

 

 

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