Zucchini Ribbons

Zucchini Ribbons
If zucchini is, as my Dad would say, “Coming out your ears” and you are looking for a new idea here is a recipe where you zucchini is sliced into ribbons that can be enjoyed as a vegetarian side dish or used in place of pasta for Italian dishes. This recipe is simple and uses the freshest ingredients.

Zucchini Ribbons- serves 4-6

Three to four 8 inch zucchini
2 shallots, small dice
3 teaspoons unsalted butter
3 teaspoons extra virgin olive oil
Salt and freshly ground pepper, to taste
Garnish: chopped parsley

Purchase straight zucchini. Wash then cut off both ends. Slice zucchini as thin as you can into thin ribbons. Place butter and olive oil in a large skillet on medium heat. When butter melts, add shallots and zucchini slices. Cook for 5 to 10 minutes. Rotate the slices from top to the bottom evenly coating with the olive oil butter mixture so they spend equal time on the bottom of the skillet.

When slices soften and fold in a U shape they are ready to be removed and placed in a serving dish. Season with salt and pepper and garnish with chopped parsley or top with marinara sauce. Enjoy!

Published in The News and Neighbor on August 26, 2014

2 thoughts on “Zucchini Ribbons

    • Hi Madeline!

      I am so sorry it took me so long to comment. I don’t use any special tools (Although you could use a mandolin if you had one). I just use a sharp knife (around 6-8 inches long) Try to buy straight zucchini. Cut off the ends and cut of 2 sides so the whole zucchini is as straight as a ruler. Then just start cutting the slices as thin as you can. I got the best knives from a website called importfoods.com. The name of the knife is Kiwi and right now you can get a set of 4 for 22.50. They are very sharp and so inexpensive!

      Thank you for commenting and good luck on your Zucchini ribbons!

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