Zucchini Ribbon Salad Recipes

ZUCCHINI RIBBON SALAD

Zucchini Ribbon Salad image

Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.

Provided by Inspired Taste

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

3 medium zucchini, rinsed
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh dill weed
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
2 tablespoons crumbled feta cheese

Steps:

Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

Nutrition Facts : ServingSize 1 Serving

GRILLED ZUCCHINI RIBBON SALAD

Grilled Zucchini Ribbon Salad image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 10

Ingredients

6 to 8 large zucchini, roughly 4 pounds
1 cup extra-virgin olive oil, divided
Sea salt, preferable gray salt and freshly ground black pepper
6 cloves minced garlic
1/2 teaspoon red chili flakes
2 lemons juiced
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped basil leaves
6 tablespoons toasted pine nuts, optional
Shaved Parmesan, to taste

Steps:

Prepare a charcoal grill, or heat a gas grill to high.
Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

LEMONY ZUCCHINI RIBBONS

Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

RIBBONED ZUCCHINI SALAD

Ribboned Zucchini Salad image

Categories Salad No-Cook Low Carb Low Fat Quick & Easy Mint Basil Zucchini Summer Healthy Parsley Gourmet

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

2 pounds small zucchini, trimmed
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated fresh lemon zest
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon black pepper
3 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed)
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
1/2 cup loosely packed fresh basil leaves, torn into small pieces
12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
Special equipment: a Japanese Benriner* or other adjustable-blade slicer

Steps:

Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

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Place the zucchini strips into a serving bowl. Add 1 tablespoon of the olive oil, lemon juice and vinegar (if using), basil, onion, and salt and pepper to the …
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Use a vegetable peeler to peel off strips of zucchini, trying to get the strips to be as wide and flat as possible, and including a bit of green on the edges of as many of the strips as possible. As you get into the middle of the zucchini the strips will just be the pale zucchini flesh. Stop before you get to the seeds. Place the zucchini strips into a serving bowl.
Add 1 tablespoon of the olive oil, lemon juice and vinegar (if using), basil, onion, and salt and pepper to the bowl and toss to combine. Add up to another tablespoon of olive oil if desired—it really depends on how dressed you like your salad. Taste and adjust seasonings as needed. Serve immediately, or let sit in the fridge or at room temperature for up to 2 hours.

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