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Zucchini Recipes
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ZucchiniCarbonara

Contributed by: Melinda

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

3-5 medium (store size) zucchini
2-4 strips center cut or lean bacon or thick cut pancetta
1 cup low-sodium 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)
  • 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
  • Using a teaspoon, carefully scrape out the seedy centers of the zucchini and discard
  • Slice unpeeled zucchini into thin pieces, about 1/4 inch across creating half moons
  • Bring chicken 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 if desired - Serve immediately

    Excellent served with green salad, dressed with vinegar and oil.

    Questions about this recipe?

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