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Category: super salads
Prep Time: Cook Time: Total Time:
1 1/2 pounds zucchini (about 6 medium small tender)
2 tablespoons olive oil
1/2 cup Sliced Almonds
1/4 cup thinly sliced shallot
1 small clove garlic, thinly sliced
salt
freshly ground pepper
1 small chunk Pecorino Romano cheese (1 to 2 ounces)
With a mandoline, vegetable slicer, or knife, cut zucchini lengthwise into long, thin strands.
In a large frying pan, heat oil over medium-high heat. Add almonds, shallot, and garlic; cook, stirring, until lightly browned, 2 to 3 minutes. Add zucchini and cook, stirring, until tender 2 to 3 minutes. Season to taste with salt and pepper. Transfer to a warm shallow bowl or serving platter. With a swivel-bladed vegetable peeler, shave cheese over the top.
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Category: super salads
Prep Time: Cook Time: Total Time:
1 1/2 pounds zucchini (about 6 medium small tender)
2 tablespoons olive oil
1/2 cup Sliced Almonds
1/4 cup thinly sliced shallot
1 small clove garlic, thinly sliced
salt
freshly ground pepper
1 small chunk Pecorino Romano cheese (1 to 2 ounces)
With a mandoline, vegetable slicer, or knife, cut zucchini lengthwise into long, thin strands.
In a large frying pan, heat oil over medium-high heat. Add almonds, shallot, and garlic; cook, stirring, until lightly browned, 2 to 3 minutes. Add zucchini and cook, stirring, until tender 2 to 3 minutes. Season to taste with salt and pepper. Transfer to a warm shallow bowl or serving platter. With a swivel-bladed vegetable peeler, shave cheese over the top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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