Zucchini Ribbon "Pasta" with Fried Egg and Pecorino

Zucchini Ribbon "Pasta" with Fried Egg and Pecorino is a gluten free, primal, and vegetarian main course. This recipe serves 2. One serving contains 476 calories, 20g of protein, and 40g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of eggs, scallions, zucchinis, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a large serving bowl, combine zucchini ribbons, almonds, and scallions.

Ingredients you will need

Green Onions

Zucchini

Almonds

Equipment you will use

Bowl

Whisk together 2 tablespoons olive oil and lemon juice.

Ingredients you will need

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Pour over ribbons, toss to combine, and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Add cheese shavings and set aside.

Ingredients you will need

Cheese

Heat remaining 1 tablespoon olive oil in a 10-inch cast iron or non-stick skillet over high heat until shimmering. Reduce heat to medium and add eggs and cook until whites are set and yolks are still runny. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Egg Yolk