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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
- 3-5 medium (store size) zucchini
- 2-4 strips center cut or lean bacon or thick cut pancetta
- 1 cup low-sodium vegetable or chicken broth
- 1/2 tsp Kosher salt & Pepper
- 1 garlic clove, grated
- 1 egg yolk
- 1 cup grated romano cheese
- Fresh torn basil or parsley (optional)
How to make it
- In a large skillet or sauté pan, render fat from
bacon or cook pancetta in a tablespoon of olive oil
- Meanwhile, remove ends from zucchini and cut in half
lengthwise
- Use a teaspoon to carefully scrape out the seedy centers
of the zucchini and discard
- Bring broth to a low boil
- When bacon is fully rendered and crisp, remove strips to
paper towels to drain
- If you have more than a couple of tablespoons of fat,
discard all but two tablespoons
- Add zucchini to skillet and turn to coat with oil
- Add salt & Pepper
- Add 1/2 cup of the boiling chicken broth and grated garlic
- Cook until zucchini is tender - about 3 minutes
- Beat egg yolk and temper slowly with remaining 1/2 cup
chicken broth
- Add to zucchini and turn off heat
- Combine well and add cheese
- Garnish with fresh herb - Serve immediately
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