QUICK SAUTE OF ZUCCHINI WITH TOASTED ALMONDS AND PECORINO
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
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.
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Carol Wofford
[email protected]This dish was a hit at my last dinner party. Everyone loved it!
Slime Rancher
[email protected]I'm definitely going to try this recipe again. It's a great way to use up zucchini from my garden.
Khairpuri chokro
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and it was healthy and delicious.
Jeffrey Samuel
[email protected]I would definitely make this dish again. It was quick and easy to make, and it was delicious.
Vipsin Tyler
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Njabulo Celimpilo Manqele
[email protected]This recipe was a bit too salty for my taste. I think I used too much pecorino cheese.
Galaletsang Motimedi
[email protected]The almonds in this dish were burnt. I think I toasted them for too long.
Mohibullah Bappy
[email protected]This dish was way too oily for me. I think I used too much olive oil.
Shahid Boss
[email protected]I followed the recipe exactly, but my zucchini turned out mushy. I think I cooked it for too long.
Berkant Shiroki
[email protected]This recipe was a bit bland for my taste. I added some garlic and red pepper flakes to give it more flavor.
Minouche Honore
[email protected]I'm not usually a fan of zucchini, but this dish changed my mind. It was so good!
Niyi Ososanya
[email protected]I made this dish for dinner last night and my family loved it! Even my picky kids ate it all up.
Soldier PRO
[email protected]This was a great way to use up some zucchini from my garden. It was simple to make and very tasty.
shammah obadan
[email protected]I loved the combination of flavors in this dish. The zucchini was sweet, the almonds were nutty, and the pecorino was salty. It all came together perfectly.
Jesus Ceja
[email protected]This zucchini sauté was a quick and easy dish to make, and it turned out delicious! The zucchini was perfectly cooked, still slightly crunchy, and the toasted almonds and pecorino added a nice flavor and texture.