This delicious slow-cooked zucchini dish features toasted pine nuts, fresh basil, and shaved Pecorino cheese, creating a creamy and flavorful side that pairs perfectly with any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Leeks | 2 | medium |
Zucchini | 3 | large |
Olive Oil | 5 tbsp | extra virgin |
Salt | 2 tsp | |
Red Pepper Flakes | 1 pinch | |
Pine Nuts | 1/3 cup | toasted |
Basil | 1/2 cup | |
Pecorino | chunk | or parmesan, for shaving |
PREPARATION
Prep the vegetables.
Slice the leeks in half lengthwise, and using only the white and light green parts, cut into thin half moons. Place in a bowl, cover with water, and agitate to remove any dirt. Drain. Cut zucchini in half lengthwise, then into quarters, and slice into 1/4” pieces. Slice the basil into ribbons by stacking the leaves on top of each other, rolling into a tube, and slicing across widthwise.
Warm half of the oil in a large skillet.
Add the leeks and cook 5 minutes over low heat. Add the zucchini and increase the heat to medium high. Cook 6-8 minutes until the zucs get a little color on them. Add the salt and the chili flake. Reduce heat to low, add the rest of the olive oil whenever the pan gets dry, and continue cooking approximately 20 minutes, until the zucchini have partially broken down and become almost creamy. Some chunks will remain.
Finish the zucchini by turning the heat up to high.
Cook one more minute. Add the pine nuts and stir to combine. Turn off the heat and add the basil. Remove to a platter and shave thick curls of the cheese on top.