Zucchini with Pecorino

From Italian pure and simple by Clifford A. Wright

1 lb. baby zucchini, peeled and sliced
3 tbsp. extra-virgin olive oil
1 clove garlic, crushed
Salt and freshly ground black pepper to taste
Ground red chili or caynenne pepper to taste
1 to 2 tbsp. freshly grated Pecorino cheese

Put the sliced zucchini in a strainer in the sink to leach some of its liquid for about 3o minutes; pat dry with paper towels.

Heat 2 tbsp. of the olive oil in a medium-size skillet with the garlic over medium-high heat.  Before the garlic begins to turn light brown, remove and discard. Cook the zucchini until golden brown, tossing or stirring often, 10 to 12 minutes.  Season with salt, black pepper, and a dusting of red pepper.

Transfer to a serving platter, drizzle with the remaining tablespoon of olive oil, and sprinkle with the cheese.  Serve immediately or at room temperature.


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