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Baked Zucchini with Almonds and Pecorino Cheese
(Zucchini Infornati con Mandorle e Pecorino)

Serves 4

4 Tbsp. or 60 ml. extra virgin olive oil
½ cup or 60 gr. almonds, sliced
1 + ½ Lb. or 700 gr. zucchini; trimmed, cored and cut julienne style
3 oz. or 90 gr. Pecorino cheese, shaved thin
salt and pepper
2 Tbsp. dry bread crumbs

Method: Preheat oven at 375°F
1. In a frying pan over medium high heat, add olive oil, then add the almonds. Sautée
until they become golden in color, approximately 3 to 4 minutes.
2. Using a slotted spoon remove almonds from oil, set aside.
3. In the same frying pan add the sliced zucchini and sautée for 5 to 6 minutes, adjust
taste with salt and pepper.
note: be careful not to over salt as the pecorino cheese is salted
4. Drizzle a pyrex with olive oil to grease the bottom of pan, add the bread crumbs
to cover the bottom and place zucchini in pyrex. Cover with the shaved cheese.
5. Sprinkle with almonds and bake until the cheese melts. Remove from oven
and serve.

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.