Oops! There's a new page for this recipe right here Check it out!

• 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?