Zucchini Ribbon "Pasta" with Fried Egg and Pecorino
- 3 large zucchinis, cut into thin ribbons on a mandoline (about 6 cups)
- Âź cup slivered almonds, toasted
- 1 tablespoon chopped scallions, light green parts only
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoons freshly squeezed juice from about 1 lemon
- Kosher salt and freshly ground black pepper
- ½ cup shaved Pecorino-Romano
- 2 eggs
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- About 1 lemon, freshly squeezed juice from (1 tablespoons)
- Almonds, toasted (1 cup)
- Scallions (1 tablespoon)
- Zucchinis, large (3)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3 tablespoons)
- Dairy
- Pecorino-romano (1 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 14, 2012 (5 months ago).
64 people saved this recipe.
