Zucchini Basil Pecorino Romano Cheese
Recipe courtesy of Viana La Place
Ingredients:
- Vegetables Italian Style
- 1 ½ lbs small zucchini
- 4 Tablespoons extra-virgin olive oil
- 3 garlic cloves, peeled and chopped
- 3 Tablespoons grated Pecorino Romano cheese
- 10 basil leaves – use Genovese or Fine Verde
Wash the zucchini well. Slice into coins.
Place the olive oil in large sauté pan and turn the heat to high. Add the zucchini and toss until lightly
golden in spots but until still crisp, about 3-4 minutes. Turn heat to medium low; add the garlic and salt
and pepper to taste.
Cook until the zucchini is tender but still has a trace of crispness, and toss.
Transfer the zucchini to a serving dis. Sprinkle the grated Pecorino Romano cheese over the top.
Tear
the basil leaves into fragments and scatter them over the top.
(Recipes and Serving Suggestions Provided by Central Coast Ag Network Members in Action)