Best 6 Quick Zucchini With Toasted Almonds And Pecorino Recipes
"Quick Zucchini with Toasted Almonds and Pecorino" is an innovative culinary delight that promises to elevate your taste buds to a realm of gastronomic bliss. This savory dish accentuates the delicate flavors of zucchini, textures of toasted almonds, and the rich nuttiness of pecorino cheese, creating a symphony of flavors that will leave you craving for more. Prepare to embark on a culinary journey as we guide you through the steps to create this tantalizing dish, ensuring that your taste buds experience a symphony of flavors that will leave a lasting impression.
Here are our top 6 tried and tested recipes!
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.
TOASTED ALMOND AND PECORINO SANDWICHES
Exactly what a fancy grilled cheese should be - top-notch cheese and bread with a little surprise (an almond-sage spread).
Yield Makes 6
Number Of Ingredients 10
Steps:
- Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
- Divide almond paste among half of bread slices; spread to cover. Top with cheese. Sprinkle with pepper. Cover with remaining bread slices. Brush tops with oil.
- Heat 2 large nonstick skillets over medium-high heat. Add 3 sandwiches, oiled side down, to each skillet. Cook until bread is crusty on bottom, about 6 minutes. Brush tops with oil. Turn sandwiches over. Cook until brown and crusty on bottom, pressing to compact, about 6 minutes.
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.
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
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
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.
Tips:
- Choose the right zucchini. Look for zucchini that are small and firm, with deep green skin and no blemishes. Avoid zucchini that are large or have yellow or orange spots, as these are likely to be overripe and have a bitter taste.
- Slice the zucchini thinly. This will help them cook evenly and quickly. You can use a mandoline or a sharp knife to slice the zucchini.
- Toast the nuts. Toasting the almonds and pecans will bring out their flavor and make them more crunchy. You can toast them in a skillet over medium heat, or in the oven at 350 degrees Fahrenheit for 5-10 minutes.
- Use good quality cheese. The pecorino cheese in this recipe adds a salty, nutty flavor. Be sure to use a good quality cheese that is grated fresh.
- Add some herbs. Fresh herbs, such as basil or oregano, can add a nice flavor to this dish. Add them at the end of cooking, just before serving.
Conclusion:
This quick and easy zucchini recipe is a great way to enjoy this summer vegetable. The zucchini is cooked until tender-crisp and then tossed with toasted almonds, pecans, pecorino cheese, and fresh herbs. The result is a delicious and healthy side dish that can be served with grilled meat, fish, or chicken.
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