Quick Saute of Zucchini With Toasted Almonds and Pecorino Recipe - Food.com
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.
Ingredients
- 5 cups zucchini (about 3-4 small zucchini)
- 1/4 cup almonds, sliced
- 1/4 lb pecorino romano cheese, sliced into very thin sheets
- 1/4 cup extra virgin olive oil
- salt & freshly ground black pepper, to taste
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