Best 3 Quick Zucchini With Toasted Almonds And Pecorino Recipes

Zucchini, a versatile summer squash, takes center stage in this collection of delectable recipes. From a quick and easy side dish to a hearty main course, these dishes showcase the zucchini's mild flavor and tender texture.

In the "Quick Zucchini with Toasted Almonds and Pecorino" recipe, tender zucchini ribbons are sautéed with garlic and chili flakes, then tossed with toasted almonds and grated pecorino cheese for a flavorful and nutritious side dish.

For a more substantial meal, try the "Zucchini and Chickpea Curry". This vegan curry combines zucchini, chickpeas, tomatoes, and a blend of warm spices for a satisfying and flavorful dish.

If you're craving something a bit more indulgent, the "Zucchini and Goat Cheese Tart" is sure to satisfy. This savory tart features a flaky crust filled with a mixture of zucchini, goat cheese, and herbs, topped with a balsamic glaze.

For a refreshing and light option, the "Zucchini and Mint Salad" is a great choice. This salad combines thinly sliced zucchini with fresh mint, lemon juice, and a drizzle of olive oil for a simple yet flavorful dish.

Finally, the "Zucchini Bread with Chocolate Chips" is a sweet treat that's perfect for breakfast, dessert, or a snack. This moist and flavorful bread is packed with grated zucchini and studded with chocolate chips for a delicious and satisfying treat.

Let's cook with our recipes!

QUICK SAUTE OF ZUCCHINI WITH TOASTED ALMONDS AND PECORINO

Quick Saute of Zucchini With Toasted Almonds and Pecorino image

I heard this recipe on the Martha Stewart Sirius Radio channel. It was from Jimmy Bradley, chef and owner of Red Cat and Harrison restaurants in NYC. It sounded so easy and delicious, I had to try it. I used a mandoline to cut the zucchini into matchsticks.

Provided by Greywalker

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

5 cups zucchini (about 3-4 small zucchini)
1/4 cup almonds, sliced
1/4 lb pecorino romano cheese, sliced into very thin sheets
1/4 cup extra virgin olive oil
salt & freshly ground black pepper, to taste

Steps:

Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks.
Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet.
When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.).
Season with salt and pepper. Return to heat for about 30 seconds to warm through.
Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino.
Serve while still nice and hot.

ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS

Zucchini Salad With Pecorino, Basil and Almonds image

Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.

Provided by Alexa Weibel

Categories brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 tablespoons capers, chopped, plus 2 teaspoons caper brine
1 teaspoon lemon zest, plus 1 tablespoon juice
1 garlic clove, minced
Kosher salt and black pepper
3 medium zucchini or summer squash (6 to 7 ounces each)
1/3 cup shaved Pecorino-Romano cheese
1/4 cup torn fresh basil
1/4 cup chopped flat-leaf parsley
1/3 cup roasted salted almonds, chopped

Steps:

In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Creamy Pasta With Roasted Zucchini, Almonds and Basil image

Whole-grain pasta offerings on supermarket shelves have expanded with gusto. Unlike the gluey, good-for-you-but-not-your-tastebuds pastas of yore, the best whole-grain brands are firm-textured and tasty. The warm, nutty flavor of varieties like these is robust enough to stand up to intense, complicated sauces, yet satisfying with just a little butter and Parmesan shaved over the top. Here, pasta with creamy goat cheese and a bite of citrus is enough to keep even the most staunch of whole-wheat opponents satisfied.

Provided by Melissa Clark

Categories dinner, easy, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)
1 1/2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Pepper, to taste
2 tablespoons slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tablespoons goat cheese
1/2 teaspoon finely grated lemon zest
6 ounces whole-wheat spaghetti or linguine

Steps:

Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 34 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 821 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose small to medium zucchini: They tend to be more tender and flavorful than larger ones.
Slice zucchini thinly: This will help them cook evenly and quickly.
Use a combination of olive oil and butter: This will give the zucchini a rich, golden brown color.
Toast the almonds before adding them to the skillet: This will enhance their nutty flavor.
Grate the Pecorino Romano cheese fresh: Pre-grated cheese doesn't have the same sharp, nutty flavor.
Serve the zucchini immediately: This dish is best enjoyed hot and fresh out of the skillet.

Conclusion:

This quick and easy zucchini recipe is a delicious and healthy way to enjoy this summer vegetable. With its crispy almonds, nutty Pecorino Romano cheese, and fresh herbs, it's a dish that is sure to impress your family and friends. So next time you're looking for a quick and easy side dish, give this zucchini recipe a try. You won't be disappointed!