Zucchini Ribbons with PECORINO ROMANO PDO

Select small zucchini to make these tender ribbons. The lemon dressing kissed with honey is the perfect complement to crunchy walnut pieces and shavings of tangy Pecorino Romano cheese.

Difficulty: Medium

Cook Time: 40 mins

Serves: 4 People

PREPARATION

1. Slice off top and bottom of zucchini. Using a vegetable peeler or mandolin, carefully slice zucchini into long, thin, ribbons. Arrange zucchini in a single layer between two paper towels and press out any extra moisture. Set aside.

2. To make the dressing: in a large bowl whisk together the olive oil, lemon juice, honey, rosemary, garlic, and salt.      

3. Add zucchini and walnuts to the bowl with the dressing. Toss to coat lightly. Gently fold in the Pecorino Romano. Transfer to a serving platter and season with black pepper.

INGREDIENTS

1.5 pounds (680 g) small zucchini

3 tablespoons (45 ml) extra virgin olive oil

2 tablespoons (30 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) honey

1 tablespoon (3 g) fresh rosemary, finely chopped

1½ teaspoons (6 g) minced garlic

½ teaspoon (4 g) salt

3.75 ounces (100 g) ¾ cup toasted chopped walnuts

6 ounces (170 g) Pecorino Romano PDO, shaved

freshly ground black pepper

INGREDIENTS

1.5 pounds (680 g) small zucchini

3 tablespoons (45 ml) extra virgin olive oil

2 tablespoons (30 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) honey

1 tablespoon (3 g) fresh rosemary, finely chopped

1½ teaspoons (6 g) minced garlic

½ teaspoon (4 g) salt

3.75 ounces (100 g) ¾ cup toasted chopped walnuts

6 ounces (170 g) Pecorino Romano PDO, shaved

freshly ground black pepper

PREPARATION

1. Slice off top and bottom of zucchini. Using a vegetable peeler or mandolin, carefully slice zucchini into long, thin, ribbons. Arrange zucchini in a single layer between two paper towels and press out any extra moisture. Set aside.

2. To make the dressing: in a large bowl whisk together the olive oil, lemon juice, honey, rosemary, garlic, and salt.      

3. Add zucchini and walnuts to the bowl with the dressing. Toss to coat lightly. Gently fold in the Pecorino Romano. Transfer to a serving platter and season with black pepper.

To learn more about Pecorino Romano PDO click here