QUICK ZUCCHINI WITH TOASTED ALMONDS AND PECORINO
Categories Vegetable Side Sauté Vegetarian Quick & Easy Healthy
Yield 2 - 4 people
Number Of Ingredients 5
Steps:
- The key to this dish is cooking with high heat, don't add too much zucchini at once or it will steam and mush. Use 2 pans dividing the ingredients to keep the heat even. Heat 2 heavy bottomed skillets, add oil. When hot but not smoking add the almonds. Cook, stirring, until golden brown, approx. 30 sec. Add half the zucchini to each pan, toss or stir a few seconds. Season with salt and pepper and cook for 30 sec. Divide the zucchini on plates, add pecorino on top and serve immediately.
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.
ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS
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
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.
QUICK ZUCCHINI SIDE DISH WITH TOASTED ALMONDS
Try this quick zucchini side dish that is literally ready in 15 minutes. The combination of zucchini and slivered almonds is perfection.
Provided by Brigitte
Categories Zucchini Side Dishes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat olive oil in a pan and add almonds. Cook and stir until almonds start to brown slightly, 1 to 2 minutes. Add zucchini and toss with olive oil and almonds. Cook briefly until zucchini are tender, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 3.6 g, Fat 8.6 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 48.1 mg, Sugar 1.7 g
ZUCCHINI AND PECAN SAUTE
This saute is quick, easy...and DELICIOUS.
Provided by Ingeborg
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
- Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 10.2 g, Cholesterol 48 mg, Fat 31.5 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 183.6 mg, Sugar 4.7 g
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