Zucchini Ribbon "Pasta" with Fried Egg and Pecorino Recipe

Ingredients (8)

• 3 large zucchinis, cut into thin ribbons on a mandoline (about 6 cups)
• ¼ cup slivered almonds, toasted
• 1 tablespoon chopped scallions, light green parts only
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoons freshly squeezed juice from about 1 lemon
• Kosher salt and freshly ground black pepper
• ½ cup shaved Pecorino-Romano
• 2 eggs