xiaoxl/recipe_data huggingface dataset:
Unbelievable BBQ Sauce


Ingredients:
catsup, molasses, brown sugar, garlic, onions, white wine vinegar, Worcestershire sauce, black pepper, sea salt, paprika, cayenne, liquid smoke

Directions:
Saute the onions and garlic in white wine vinegar. The onions will be close to clear when they are done. Bring down to a simmer.
Mix the catsup, brown sugar, Worcestershire, and molasses together and add to the onions and garlic then stir. (read notes].
Add pepper, sea salt, paprika, cayenne, and "Tony's"; stir.
Add liquid smoke and add whiskey to taste. (read notes].
NOTES:
*** If you like your BBQ a little sweet like me, add a little more brown sugar to your mixture. I usually use about 1.5 cups to 2 cups.***.
*** If you use a whiskey you need to let it sit over night for the more robust flavor.***.
Lavender Vanilla Crème Chantilly


Ingredients:
heavy whipping cream, vanilla extract, sugar, vanilla bean

Directions:
In a blender blend sugar till fine. Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form. Chill.
For Lavender sugar.
Place a cup of sugar in each (1 cup] jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
This is great as is but I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.]
Let sit overnight.
I did open in a couple hour and the aroma was just fabulous!
Warm Soft Chocolate Cakes


Ingredients:
unsalted butter, bittersweet chocolate, eggs, sugar, flour

Directions:
In a double boiler over simmering water, heat the butter and the chocolate until the chocolate is almost competely melted.
While that's heating, beat together the eggs, egg yolks, and sugar with a whisk or electric mixer until light and thick.
Beat together the melted chocolate and butter, it should be quite warm.
Add the egg mixture to the chocolate mixture, then quickly beat in the flour till just combined.
Butter and lightly flour four 4-ounce ramekins (note: you can use cocoa powder in place of the flour for dusting to avoid white flour residue on your finished cakes].
Divide the batter evenly between the ramekins.
At this point, you can refrigerate the desserts until you are ready to eat, for up to several hours, but be sure to bring them to room temp before baking.
Heat the oven to 450.
Bake the ramekins on a baking sheet for 6-7 minutes; the center will be quite soft but the sides should be set.
Invert each ramekin onto a plate and let it sit for about 10 seconds.
Unmold by lifting up one corner of the ramekin, the cake will fall out onto the plate.
Serve immediately.
OPTIONAL: Garnish with fresh raspberries, strawberries, or dust with powdered sugar.
Can also serve with a dollop of lightly sweetened whipped cream.
Best Farmers' Market Pimento Cheese
Category: appetizers-and-snacks
By Colleen Kain

This is a recipe that has been recreated from an award-winning recipe for pimento cheese found at our local farmers' market.  You won't be disappointed. It's even better if it sits for a day in the refrigerator to allow the flavors to blend.

Ingredients:
1 cup grated mild white Cheddar cheese (such as Vermont white Cheddar)
2 tablespoons finely chopped pimento
2 ½ tablespoons finely chopped red onion
2 ½ tablespoons finely chopped green onion (white and light green parts)
4 drops Worcestershire sauce
2 tablespoons mayonnaise, or as needed

Directions:
Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 225.5
Fat: 19.8 g
Saturated fat: 9 g
Carbohydrates: 2.6 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 9.7 g
Cholesterol: 43 mg
Sodium: 301.3 mg
Balsamic Pan Seared Pork Chops


Ingredients:
yellow onion, roma tomato, button mushroom, Dijon mustard, flour, butter, canola oil

Directions:
Season chops lightly with salt and pepper.
Heat oil in non-stick pan to HOT.
Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
Turn and sear for same time, remove to platter.
Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
Add balsamic and stir for one minute.
Pour skillet contents over pork chops and serve.
Berbere Spice Blend
Category: world-cuisine
By Chef John

I love berbere spice, a classic Ethiopian spice blend, but it never occurred to me to make my own. Actually, authentic berbere spice would use whole spice seeds/pods, toasted, and ground. But I usually toast the spices during the cooking process. Berbere is one of the most delicious and versatile spice mixes ever.

Ingredients:
½ cup ground dried New Mexico chiles
¼ cup paprika
1 tablespoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground fenugreek
½ teaspoon garlic powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves

Directions:
Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed. Store in an airtight container, preferably glass.

Prep time: 32 mins
Total time: 32 mins
Yields: 2 cups seasoning

Calories: 3.3
Fat: 0.1 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 0.5 mg
Stovetop Candied Sweet Potatoes
Category: side-dish
By Brenda

These sweet potatoes are easy to make and not overly sweet.

Ingredients:
¼ cup butter
½ cup packed brown sugar
¼ cup orange juice

Directions:
Boil cut-up sweet potatoes until tender, about 10 minutes. Melt butter and brown sugar together in a frying pan until bubbly. Add orange juice and stir until smooth. Add the sweet potatoes and cook slowly, turning occasionally until caramelized, about 20 minutes.

Yields: 4 -6 servings

Calories: 215.3
Fat: 9.3 g
Saturated fat: 5.8 g
Carbohydrates: 33.3 g
Sugars: 24.6 g
Dietary fiber: 1.6 g
Protein: 1 g
Cholesterol: 24.4 mg
Sodium: 100.3 mg
Chicken and Broccoli Curry
Category: meat-and-poultry
By Chef John

There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.

Ingredients:
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
⅛ teaspoon cayenne pepper
1 pound skinless, boneless chicken breasts
1 pound fresh broccoli
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, crushed
1 (14 ounce) can full-fat coconut milk
2 tablespoons ketchup
½ cup chicken broth
¼ cup thinly sliced green onion

Directions:
Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend. Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed. Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside. Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes. While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes. Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes. Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes. Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 55 mins
Yields: 4 servings

Calories: 467.8
Fat: 34 g
Saturated fat: 23.5 g
Carbohydrates: 15.8 g
Sugars: 4 g
Dietary fiber: 5.4 g
Protein: 29.9 g
Cholesterol: 80.4 mg
Sodium: 1301 mg
Romaine Salad with Creamy Garlic Dressing


Ingredients:
romaine lettuce, garlic, salt, lime juice, lemon juice, egg, mayonnaise, Worcestershire sauce, avocado, fresh parmesan cheese, cherry tomatoes, green onions, seasoned croutons

Directions:
Tear lettuce into bite-size pieces, you should have about 12 cups.
Cover and refrigerate until well chilled.
Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do], mash with a mortar and pestle and transfer to a bowl.
Mix garlic paste with lime juice, add egg* and beat until foamy.
Stir in mayo and worcestershire.
This can be made ahead, just cover and refrigerate.
Just before serving, peel, pit and dice avocado.
In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
Stir dressing and pour over salad then toss until well mixed.
*If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.
Southern Peanut Butter Cheesecake


Ingredients:
low fat graham cracker crumbs, light cream cheese, fat free cream cheese, fat free sour cream, low fat cottage cheese, peanut butter, dark brown sugar, vanilla extract

Directions:
Coat a 9-inch spring form pan with cooking spray.
Sprinkle graham cracker crumbs evenly over the bottom of pan. Set aside. Process the cream cheese, sour cream and cream cheese in a food processor until smooth.
Add the peanut butter and mix.
Slowly add the sugar and vanilla extract.
Slowly pour the eggs through the food chute with the processor running.
Blend until combined.
Spoon the mixture over the graham cracker crumbs.
Bake in a 300F oven for 50 minutes. Center will be soft, but will firm when chilled.
Turn the oven off and leave the cheesecake in the oven for 30 more minutes.
Remove from oven; let cool to room temperature on a wire rack.
Cover and chill 8 hours.
Golden Lentil Soup


Ingredients:
dried red lentils, onions, carrots, celery, garlic cloves, ground turmeric, ground coriander, ground cumin, olive oil, vegetable broth

Directions:
Rinse lentils and then cover with water in a large saucepan and bring to a boil. (Stir occasionally to prevent burning.]  Cook, uncovered, for 9 minutes. Drain and place aside.
Chop carrots, celery, onion and garlic.  (Using a food processor saves time if available].
In a large stockpot, saute the chopped onions, carrot, celery, garlic, turmeric, and cumin in olive oil until onions are translucent.
Transfer lentils and broth to the pot.  Add coriander and salt and pepper to taste.
Bring soup to a boil. Lower heat, cover, and simmer for 40 minutes. Serve with crackers.
Baby Potatoes in Mustard Sauce


Ingredients:
baby potatoes, salt, butter, cake flour, cold water, evaporated milk, Dijon mustard

Directions:
Cook the baby potatoes in their jacket in salted water until soft.
While the potatoes are cooking make the sauce,.
Melt the butter the add the cake flour, stir until well blended.
Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove.
Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.
Spicy Stuffed Cabbage Rolls in Mushroom Gravy Sauce


Ingredients:
head of cabbage, water, water, Italian sausage, margarine, onion, fresh mushrooms, flour, chicken broth, milk, salt, black pepper

Directions:
Cut cabbage head in half.
In a glass bowl add 1/3c water and cabbage halfs.
Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender.
Remove cabbage and drain water. Let cool.
In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat.
Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes.
While rice is cooking, brown Italian sausage in a frying pan and drain grease.
When rice is fully cooked (no existing water].
add cooked sausage and mix together.
Stuff meat mixture in cool cabbage leaves.
Place in a lightly greased 13x9 baking dish.
Set aside.
Preheat oven to 350'.
In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes.
Add chopped mushrooms and saute another 2 minutes.
Add flour and stir well.
Add chicken broth,salt and black pepper and whipping cream  and stir until thicken on medium heat. Remove from heat.
Pour over stuffed cabbage rolls and place in oven for 10 minutes.
Pumpkin Mincemeat Bars


Ingredients:
flour, brown sugar, granulated sugar, butter, margarine, walnuts, pumpkin, sweetened condensed milk, eggs, ground cinnamon, ground allspice, salt

Directions:
Preheat oven to 425.
Combine flour and sugars; cut in butter until crumbly. Stir in nuts.
Reserving 1 1/2 cups crumb mixture, press the rest on the bottom and halfway up sides of a 13x9 inch baking pan.
Spoon mincemeat over crust.
Combine remaining ingredients except reserved crumb mixture and mix well. Pour over mincemeat. Top with reserved crumb mixture.
Bake 15 minutes; reduce oven to 350. Bake 40 minutes longer or until golden brown around the edges.
Cool. Cut into squares.
Serve warm or at room temperature. You also can top this with ice cream. Refrigerate leftovers.
Spinach & Artichoke Stuffed Mushrooms


Ingredients:
frozen chopped spinach, cream cheese, parmesan asiago and romano cheese blend, artichoke heart, mushrooms

Directions:
"Cook and drain spinach. Combine spinach, cream cheese, parmesan, artichokes, and soup mix in a medium mixing bowl. Stuff mushrooms generously with mixture. Place on a oiled cookie sheet covered with foil. Place into 375 degree oven and bake 20-25 minutes, until mushrooms are soft and stuffing has started to brown. Serve and enjoy!"
Beef Bourguignon Without the Burgundy
Category: soups-stews-and-chili
By Chef John

This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.

Ingredients:
1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1  onion, chopped
1 tablespoon butter
2 tablespoons flour
2 cups Merlot wine
2 cups beef broth
2  carrots, cut into 1-inch pieces
2 stalks celery, cut into 1/2-inch pieces
4 sprigs fresh thyme
1  bay leaf

Directions:
Generously season beef with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate. Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes. Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender. Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

Prep time: 25 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 550
Fat: 26.7 g
Saturated fat: 9.3 g
Carbohydrates: 12.3 g
Sugars: 3.7 g
Dietary fiber: 1.8 g
Protein: 41.2 g
Cholesterol: 139.3 mg
Sodium: 584.8 mg
Healthier Taco Salad
Category: salad
By Angela

I created this dish so the kids could still enjoy one of their favorite foods, but with less fat and salt. It passed their taste-test with flying colors! Leftovers are great for school lunches.

Ingredients:
2 pounds lean ground beef
1 medium onion, finely chopped
1 ½ cups low-sodium tomato juice
2 tablespoons hot pepper sauce (such as Frank's RedHot®)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon cayenne pepper
1 (14.5 ounce) package baked tortilla chips, or to taste
1 cup shredded reduced-fat Cheddar cheese, or to taste
⅓ head iceberg lettuce, shredded, or to taste
1 cup salsa, or to taste

Directions:
Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes. Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 478.7
Fat: 17.2 g
Saturated fat: 6.2 g
Carbohydrates: 50.8 g
Sugars: 3.9 g
Dietary fiber: 5.2 g
Protein: 33 g
Cholesterol: 82.5 mg
Sodium: 1052.8 mg
Mexican Two Bean Chicken Chili


Ingredients:
zucchini, black beans, pinto beans, whole kernel corn, chicken broth, thick & chunky salsa, tomato sauce, garlic, chili powder, cumin

Directions:
Put all ingredients in a stock pot., Bring to a boil, lower heat and simmer for 30 minutes., Serve with cheddar cheese, sour cream, and tortilla chips.
Pumpkin Spice Cake


Ingredients:
pumpkin, flour, baking powder, salt, cinnamon, ginger, nutmeg, clove, eggs, vanilla, brown sugar, butter

Directions:
Measure dry ingredients, except brown sugar, in bowl.
In another bowl cream brown sugar and butter.
Beat in oil, pumpkin and dry mixture.
Beat in egg yolks.
In separate bowl beat egg whites till stiff.
Fold egg white into batter.
Grease and flour bundt cake pan.
Pour batter into pan. bake at 350 for about 35min or till knife inserted half way to center comes out clean.
Turn onto heatproof plate.
Serve with Cool Whip if desired.
Key Lime Cupcakes
Category: desserts
By Penelope

This recipe is quick and easy to make. Contains a hint of lime with a moist cake and smooth cream cheese frosting. A great treat for everyone!

Ingredients:
1 (15.25 ounce) package white cake mix (such as Pillsbury® Classic White)
1 cup water
3  eggs
⅓ cup vegetable oil
2 tablespoons lime zest
1 tablespoon fresh lime juice
3 drops green food coloring  (Optional)
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons lime zest
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar, sifted
2 tablespoons pearlized sprinkles, or as needed  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or spray with cooking spray. Mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Add 2 tablespoons lime zest, lime juice, and food coloring; mix well. Pour batter into the prepared muffin cups. Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Cool cupcakes on a wire rack. Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. Mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes. Spread frosting onto each cupcake and top with sprinkles.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 24 servings

Calories: 215.4
Fat: 12.9 g
Saturated fat: 5.4 g
Carbohydrates: 23.1 g
Sugars: 18.4 g
Dietary fiber: 0.3 g
Protein: 2.4 g
Cholesterol: 43.7 mg
Sodium: 183.7 mg
Veracruz Style Tilapia


Ingredients:
red snapper fillets, ground cumin, salt, pepper, cilantro, green olives, salsa, pinto beans, diced tomatoes

Directions:
Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin].
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.
Vanilla Sponge Cake


Ingredients:
all-purpose flour, cornstarch, eggs, vanilla extract, sugar, sugar, salt

Directions:
Preheat oven to 350°F Spray a 6'' round cake pan. Line bottom with parchment paper. Spray parchment with cooking spray. Sift flour and cornstarch together into a small bowl, set aside.
Beat egg yolks, vanilla and 1/4 c sugar in the bowl with an electric mixer on high speed until pale and thickened, about 5 minutes.
Put egg whites and salt in a clean bowl. Beat on medium speed until soft peaks form, Gradually add 2 tbsp sugar, Beat until stiff peaks form and looks glossy.
Fold egg white mixture into yolk mixture. Fold in flour mixture in 2 batches. Transfer batter to the prepared pan. Bake until cake tester comes out clean, about 35-40 minutes. Cool completely on wire rack.
Baked Tofu and Bok Choy


Ingredients:
olive oil, ginger, garlic clove, baby bok choy, carrot, tofu, tamari, oyster sauce, tamari, crushed red pepper flakes

Directions:
Heat oil in a sauté pan. Sauté ginger and garlic.
Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
Cover and cook until the vegetables are soft.
(Optional] Sprinkle some crushed red pepper.
Date, Honey and Walnut Loaf


Ingredients:
dates, butter, brown sugar, honey, eggs, vanilla, plain flour, baking powder, cinnamon, baking soda, ground ginger, milk, walnuts

Directions:
In bowl, soak chopped dates in 1/2 cup boiling water.
Let cool.
In large bowl, beat butter, sugar and honey until fluffy.
Beat in eggs, one at a time.
Stir in date mixture and vanilla.
Combine flour, baking powder, cinnamon, baking soda and ginger; stir in the date mixture alternately with milk, making 3 additions of dry ingredient and 2 of milk and adding walnuts with last addition.
Pour into 4 - 5 cup loaf pan.
Bake in 350deg.
F (175degC] for 1 hour or until tester comes out clean.
Allow to cool in pan on rack for 10n minutes.
Transfer to rack to cool.
Zucchini Carbonara for Two(Vegetarian)


Ingredients:
penne, tagliatelle pasta noodles, sea salt, black pepper, zucchini, parmesan cheese, lemon zest

Directions:
Cook pasta in lots of boiling salted water for 6 minutes.
Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces.
Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer.
Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together.
Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy.
Sprinkle with  extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy!