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Zucchini Ribbon "Pasta" with Fried Egg and Pecorino Recipe
Ingredients (8)
- 3 large zucchinis, cut into thin ribbons on a mandoline (about 6 cups)
- ¼ 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
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats