Pan Fried Zucchini with Basil and Pecorino
This recipe for pan fried zucchini with a little help of fresh basil and Pecorino Romano cheese tastes absolutely superb.
Servings: 4
Equipment
- This is an affiliate link.Cast iron skillet
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 4-5 zucchini small to medium
- 1 sprig thyme
- 2 cloves garlic
- salt to taste
- 75ml/1/4 cup dry white wine Pinot Grigio, Sauvignon Blanc or Chardonnay
- 2 tbsp Pecorino Romano cheese or Parmesan
- 2-3 leaves basil sliced
Instructions
- Cut zucchini into thick rounds. (Use young skinny zucchini if possible). Heat the olive oil in large frying pan and add the zucchini and thyme leaves, pan fry over medium heat for 5-7 minutes turning therounds frequently to ensure even browning.
- When zucchini rounds are nice and golden, season with salt and add the minced garlic, stir fry for a few seconds, then deglaze with the white wine and allow the liquid to bubble until it is reduced to nothing. It will take less than a minute. Sprinkle with the Pecorino cheese and stir to coat. Sprinkle with sliced basil and serve immediately.
Nutrition
Calories: 92kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 628mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 428IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 1mg