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Zucchini Carbonara

This was one of those totally unplanned concoctions, but turned out to be incredible. Don't peel the zucchini. Fast, easy and delicious!

What you need

  1. 3-5 medium (store size) zucchini
  2. 2-4 strips center cut or lean bacon or thick cut pancetta
  3. 1 cup low-sodium vegetable or chicken broth
  4. 1/2 tsp Kosher salt & Pepper
  5. 1 garlic clove, grated
  6. 1 egg yolk
  7. 1 cup grated romano cheese
  8. Fresh torn basil or parsley (optional)

How to make it

  1. In a large skillet or sauté pan, render fat from bacon or cook pancetta in a tablespoon of olive oil
  2. Meanwhile, remove ends from zucchini and cut in half lengthwise
  3. Use a teaspoon to carefully scrape out the seedy centers of the zucchini and discard
  4. Bring broth to a low boil
  5. When bacon is fully rendered and crisp, remove strips to paper towels to drain
  6. If you have more than a couple of tablespoons of fat, discard all but two tablespoons
  7. Add zucchini to skillet and turn to coat with oil
  8. Add salt & Pepper
  9. Add 1/2 cup of the boiling chicken broth and grated garlic
  10. Cook until zucchini is tender - about 3 minutes
  11. Beat egg yolk and temper slowly with remaining 1/2 cup chicken broth
  12. Add to zucchini and turn off heat
  13. Combine well and add cheese
  14. Garnish with fresh herb - Serve immediately

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