Zucchini ‘Cabonara’

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zucchini ‘cabonara’ recipe
From Stonesoup

serves 2
It’s hard to go past zucchini cut into rounds and cooked until meltingly tender. Nigel Slater calls it letting the ‘tenderness fairy’ work their magic and I can’t help thinking of that image every time I cook zucchini like this.

For a more substantial meal you could toss some hot pasta in with the zucchini, but to be honest, I love it just as it is. If the egg doesn’t seem cooked enough for you, just pop everything in the microwave for little while, being careful not to overcook the egg.

4 zucchini (courgettes) sliced into rounds
4 egg yolks, at room temperature
2 handfuls parmesan cheese + extra to serve
2 large handfuls salad greens
1-2 tablespoons lemon juice

1. Heat a few tablespoons olive oil in a large frying pan (skillet). Add zucchini and cook over a medium heat, stirring occasionally until the zucchini is tender and lightly browned – about 8 minutes

2. Meanwhile combine yolks and cheese in a large bowl.

3. Toss the hot zucchini in with the egg mixture and stir well. If the sauce is too runny, pop in the microwave for a few minutes.

4. Combine lemon juice with 2 tablespoons olive oil. Season and toss leaves.