Zucchini Ribbons are easy to make and take just minutes! All you need is a vegetable peeler and some fresh zucchini and you’re all set.
My parents have a huge garden at their house. They live in Paris (VA, not France) and everything seems to grow better there. Tomatoes, peas, corn, zucchini…any vegetable they plant seems to thrive. Which is, of course, fantastic for my sister and me since we get to reap the benefits without doing much of the work.
Not such a bad deal at all!
Zucchini is the one vegetable that seems to overflow every garden everywhere. Again, not a bad problem to have but it can be tough to come up with recipes for zucchini that varies enough. I don’t know about you, but I don’t like feeling that I’m eating the same thing night after night – and it’s easy to feel that way in the middle of the zucchini season. Just take a look at Pinterest and you’ll see that zucchini recipes dominate right now – they’re everywhere.
I’ve been making all sorts of recipes lately utilizing zucchini: Steak & Potato Chimichurri with Fresh Summer Vegetables and Zucchini stuffed with Goat Cheese & Marinara are two of my favorites. And while I love those zucchini recipes, sometimes I just want something for a quick lunch or easy starter. These zucchini ribbons fit the bill perfectly!
Zucchini ribbons – if they aren’t already – need to be on your go-to zucchini recipe list. They couldn’t easier to make (you don’t even need to cook them!), just pick up a vegetable peeler and you’ll have ribbons within minutes.
Two large zucchini will make enough ribbons for four as a starter; I’ll often just use two small for a healthy, quick lunch for myself. I love this vinaigrette, too, and I keep it on hand so I can just top my ribbons and have lunch done in about five minutes! The zucchini ribbons are great with just a drizzle of extra-virgin olive oil and balsamic, too – just be sure to season it well. A good sprinkling of kosher or sea salt and a lot of freshly ground black pepper will really bring this dish to life.
- 2 medium green zucchini
- 2 medium yellow zucchini
- 1/2 cup extra-virgin olive oil
- juice from medium to large sized lemon
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon freshly ground black pepper (or to taste)
- large pinch kosher salt (or to taste)
- Using a vegetable peeler, peel long ribbons out of the zucchini (discard the first one as it’s all skin and will be very narrow). Working your way around each zucchini, cut ribbons until you’re down to the seeds on the first side, then flip and do the other side, then the two remaining sides. Place in a serving bowl and set aside.
- Whisk together all remaining ingredients to make the vinaigrette. Pour over zucchini ribbons until just coated, serving extra dressing at the table.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 317 Total Fat: 28g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 0mg Sodium: 111mg Carbohydrates: 17g Net Carbohydrates: 14g Fiber: 3g Sugar: 13g Sugar Alcohols: 0g Protein: 3g