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Sautéed Zucchini with Basil and Romano Cheese
1 pound fresh zucchini
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 tablespoons grated romano cheese
salt and freshly ground black pepper to taste
5 large basil leaves, torn
Wash the zucchini and slice into 1/4” thick rounds. In a large sauté pan, heat the oil. Add the zucchini and toss them over high heat until they are tender but slightly crisp. In the final minute of cooking add the garlic and stir in with the zucchini. Turn the heat off and toss with the cheese, salt and pepper. Scatter the basil over the top. Serve with homemade bruschetta.
Adapted from Cucina Rustica by Viana La Place and Evan Kleiman
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Related Tags:
Basil • Garlic • Olive Oil • Zucchini