It is August and the zucchini are piling high on the kitchen counter and my neighbors have had their fill of donated squash. I needed to come up with a new way to use the vegetable that was easy and quick to make.
“Zucchini Ribbons” are like a healthy veggie version of pappardelle, one of my favorite noodles. It is great as a side dish or as a foundation for sauces, meats or other veg. I first served these zucchini ribbons as a side with a steak and was floored when my husband announced “I think the zucchini was my favorite thing on the plate.” (something that has never been uttered in this house.) EASY! It takes about 10-15 minutes total and very few ingredients.
The second night I made this and took photos, I decided to top it with some cherry tomatoes and fresh basil from our garden. I also added shaved Parmesan cheese.
I am hooked, and now I don’t want to give away all my zucchini!!!
Lambeau’s cousin, Gracie, is Maddy’s constant companion in the kitchen.
Recipe courtesy of my sister, Maddy
- 2 medium or one large zucchini
- 1 tablespoon each butter & olive oil or any combination of the two.
- 1 large clove minced garlic
- Juice of 1/2 lemon
- Pinch or two of kosher salt
- Fresh basil, optional
- Cherry tomatoes, halved, optional
- Shaved Parmesan cheese, optional
- Using a peeler (I used one that makes thicker slices) whittle the zucchini on 4 sides until down to the seeds. Discard the center seedy part.
- In a large saute pan melt the butter, add the olive oil and garlic. Saute briefly to infuse the garlic flavor. Add the zucchini ribbons, turn to coat with the butter and oil, and gently cook until heated through – just a few minutes. Squeeze the lemon on top and sprinkle with salt.