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Quick Saute of Zucchini with Toasted Almonds & Pecorino


Parmigiano-Reggiano is a cow's milk cheese with a lighter touch, while Pecorino Romano is a sheep's milk cheese that works well with larger, lustier flavors. I don't consider them interchangeable. For this saute.

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  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1/4 cup sliced almonds
  • 3 to 4 small zucchini, sliced lengthwise into 1/8-inch-thick slices, then crosswise into matchsticks (about 5 cups)
  • Salt and freshly ground black pepper
  • 4 ounces Pecorino Romano, thinly sliced into 12 triangular sheets with an old-fashioned cheese sheer or very sharp knife, or shaved into shards with a vegetable peeler


Servings 4
Preparation time 15mins
Cooking time 25mins


Step 1

Divide the oil among 2 large, heavy-bottomed skillets and heat it over high heat. When the oil is hot but not smoking, add half of the almonds to each pan. Cook, tossing or stirring, until the almonds are golden brown, approximately 30 seconds. Add half of the zucchini to each pan and toss or stir to coat the zucchini with the hot oil, just a few seconds. Remove the pans from the heat, season with salt and pepper, and return to the heat for 30 seconds, tossing to distribute the seasoning.

Divide the zucchini and almonds among 4 warm salad plates, drizzle with extra-virgin olive oil, arrange the Pecorino sheets in a pyramid over each serving, and get it to the table while it's still nice and hot.


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