Zucchini Cacio De Pepe Recipe
Servings
2
Ingredients
- 2 zucchinis, spiralized
- 1 large clove garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tsp. extra virgin olive oil
- ½ tsp. kosher salt
- ½ tsp. freshly ground medium coarse pepper
- Zest of one lemon
- ¼ cup grated parmesan cheese
Instructions
- 1
In a large sauté pan or wok, heat oil until shimmering.
- 2
Add garlic and cook on med high for 30 seconds.
- 3
Add cherry tomato halves and cook for 2-3 minutes.
- 4
Add the spiralized zucchini, salt and pepper and toss for 1-2 minutes, turn heat off.
- 5
Add lemon zest and cheese, toss.
- 6
Serve immediately.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
Frequently Asked Questions
How do I make Zucchini Cacio De Pepe?
This Zucchini Cacio De Pepe recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this zucchini cacio de pepe recipe make?
This recipe makes 2 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this zucchini cacio de pepe?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.