Zucchini with Pecorino
Region: Italy
Category: Vegetables
Season: Summer
Difficulty: Easy

This preparation can be served hot or at room temperature, as an antipasto,or as a side dish.  Even though it’s simple, the interplay of the zucchini, olive oil, and pecorino cheese which is used with a light hand makes for a delicious dish.

[Photo: Clifford A. Wright] 

Yield: Makes 2 to 4 servings
Preparation Time: 40 minutes

1 pound zucchini, peeled and sliced

3 tablespoons extra-virgin olive oil

1 garlic clove, crushed

Salt and freshly ground black pepper to taste

Ground red chile or cayenne pepper to taste

1 to 2 tablespoons freshly grated pecorino cheese

1. Leave the sliced zucchini to drain some of its liquid for 30 minutes in a strainer.  Pat dry with paper towels.

2. In a skillet, heat 2 tablespoons olive oil with the garlic over medium-high heat.  Remove and discard the garlic as it begins to turn light brown.

3. Cook the zucchini until golden brown, tossing or stirring often for 10 to 12 minutes.  Season with salt and pepper, and a dusting of ground red chile  Transfer to a serving platter, drizzle with the remaining olive oil and sprinkle on the pecorino cheese.  Serve immediately or at room temperature.

Variation: 

Note: 

Posted: 01/04/2007