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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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