Australian Minted Zucchini Ribbons Recipes

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ZUCCHINI RIBBONS WITH MINT



Zucchini Ribbons with Mint image

Fresh raw vegetables require few embellishments to highlight their flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 1/2 pounds (4 to 6) small zucchini
1/2 teaspoon coarse salt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Ground pepper
1/4 cup fresh mint leaves
1/4 cup thinly sliced red onion

Steps:

  • Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Transfer to a large bowl; toss with coarse salt. Let sit until zucchini releases some of its liquid, about 10 minutes. Pour off accumulated liquid; blot zucchini dry with paper towels.
  • Meanwhile, in a small bowl, whisk together fresh lemon juice and olive oil; season with salt and ground pepper. Pour mixture over zucchini. Add mint leaves and red onion; toss gently, and serve immediately.

Nutrition Facts : Calories 62 g, Fat 3 g, Protein 2 g

AUSTRALIAN MINTED ZUCCHINI RIBBONS



Australian Minted Zucchini Ribbons image

Prepare close to serving time; add dressing just before serving. Dressing can be made 3 days ahead....keep covered in refrigerator.

Provided by luvcookn

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 lbs zucchini
1 medium red pepper, finely chopped
1/4 cup oil
1/4 cup lemon juice
3 teaspoons honey
1 teaspoon sugar
2 tablespoons chopped of fresh mint
1 teaspoon cracked black peppercorns

Steps:

  • Using vegetable peeler, peel thin strips from zucchini.
  • Combine zucchini and red pepper in large bowl.
  • Add dressing, toss lightly.
  • Mint Dressing:.
  • Combine all ingredients for dressing in jar; shake well.

ZUCCHINI RIBBONS WITH HERBED BUTTER



Zucchini Ribbons with Herbed Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 zucchini
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
  • Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

ZUCCHINI RIBBONS WITH TOMATO SAUCE



Zucchini Ribbons With Tomato Sauce image

Make and share this Zucchini Ribbons With Tomato Sauce recipe from Food.com.

Provided by catpanclub2

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 minced onion
3 garlic cloves
2 lbs ripe tomatoes, peeled and seeded (reserve juice)
3 tablespoons sun-dried tomatoes, chopped
1/4 cup red wine
2 tablespoons chopped fresh oregano
1/2 cup chopped basil
salt and pepper
1 lb zucchini, cut into ribbons with a peeler
2 ounces grated parmesan cheese

Steps:

  • Saute onion and garlic in olive oil.
  • Add fresh tomatoes, sun-dried tomatoes, and juice; simmer 15 minutes.
  • Add red wine, spices.
  • Boil zucchini in salted water for 15 seconds; drain.
  • Arrange ribbons on a platter, spoon sauce over and sprinkle with Parm.

ZUCCHINI RIBBONS WITH TARRAGON



Zucchini Ribbons with Tarragon image

Provided by Lillian Chou

Categories     Side     Sauté     Vegetarian     Quick & Easy     Mint     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 6

2 pounds zucchini
2 tablespoons vegetable oil, divided
1 tablespoons chopped fresh tarragon
1 teaspoon fresh lemon juice, or to taste
Equipment:
an adjustable-blade slicer

Steps:

  • Cut zucchini lengthwise into 1/8-inch-thick slices with slicer.
  • Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté half of zucchini with 1/4 tsp each of salt and pepper, stirring and turning frequently with tongs, until just tender, about 3 minutes. Transfer to a bowl and repeat with remaining oil and zucchini.
  • Return first batch of zucchini to skillet. Add tarragon, lemon juice, and salt to taste and toss to combine.

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