ZUCCHINI RIBBONS WITH MINT
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
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
LEMONY ZUCCHINI RIBBONS
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
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
PASTA WITH ZUCCHINI AND MINT
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
- When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams
ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
SAUTEED ZUCCHINI RIBBONS
Categories Vegetable Sauté Vegetarian Quick & Easy Zucchini Summer Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
- Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
- Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
More about "zucchini ribbons with lemon mint recipes"
FRESH ZUCCHINI SALAD WITH LEMON-MINT DRESSING - SIMPLY …
From simplysogood.com
5/5 (1)Calories 219 per servingServings 4
ZUCCHINI RIBBONS WITH PARMESAN, LEMON AND MINT
From blog.williams-sonoma.com
Estimated Reading Time 40 secs
ZUCCHINI RIBBON SALAD WITH PARMESAN, LEMON AND MINT
From wellseasoned.ca
ZUCCHINI WITH MINT | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
ZUCCHINI RIBBON SALAD WITH OLIVES AND MINT
From gourmandeinthekitchen.com
ZUCCHINI RIBBONS WITH LEMON AND GARLIC RECIPE
From redbookmag.com
SAUTéED ZUCCHINI RIBBONS WITH LEMON AND GARLIC
From feastingathome.com
ZUCCHINI WITH LEMON AND MINT - DELICIOUS LIVING
From deliciousliving.com
LEMON-GARLIC ZUCCHINI RIBBONS - THE BAKING FAIRY
From thebakingfairy.net
BRAISED ZUCCHINI WITH MINT AND LEMON RECIPE - LOS …
From latimes.com
5-MINUTE ZUCCHINI LEMON & MINT SALAD (PALEO, WHOLE30, KETO)
From irenamacri.com
ZUCCHINI RIBBONS. LEMON. FETA. MINT. | ZUCCHINI, ZUCCHINI RIBBONS, MINT
From pinterest.com
ZUCCHINI RIBBON SALAD WITH LEMON, FRESH MINT, AND CRUMBLED FETA …
From pinterest.ca
ZUCCHINI RIBBON SALAD WITH FETA, FRESH MINT AND LEMON.
From pinterest.ca
TWO-COLOR ZUCCHINI RIBBONS WITH MINT AND OLIVE VINAIGRETTE
From finecooking.com
ZUCCHINI RIBBON SALAD WITH MINT AND PARMESAN - UNPEELED JOURNAL
From unpeeledjournal.com
ZUCCHINI RIBBONS WITH FETA AND MINT RECIPE | MYRECIPES
From myrecipes.com
ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND …
From bowlofdelicious.com
LEMONY GRILLED ZUCCHINI RIBBONS | CANADIAN LIVING
From canadianliving.com
ZUCCHINI RIBBON SALAD - WHAT A GIRL EATS
From whatagirleats.com
EASY LEMONY ZUCCHINI RIBBON — GIGI'S FOODS
ZUCCHINI SALAD RECIPE WITH MINT RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI RIBBON SALAD WITH LEMON AND PARMESAN CHEESE - RECIPE …
From reciperunner.com
LINGUINE WITH ZUCCHINI RIBBONS, LEMON AND MINT | 10 MIN MEALS, …
From pinterest.com.au
ZUCCHINI RIBBONS WITH LEMON AND PECORINO RECIPE | MYRECIPES
From myrecipes.com
LINGUINE WITH ZUCCHINI RIBBONS, LEMON AND MINT - ITALY ON MY MIND
From italyonmymind.com.au
ZUCCHINI RIBBONS WITH LEMON & BASIL | FARM & LARDER
From farmandlarder.com
LINGUINE WITH ZUCCHINI RIBBONS, LEMON AND MINT | ZUCCHINI RIBBONS ...
From pinterest.com.au
ZUCCHINI RIBBON SKEWERS WITH SPICY LEMON GARLIC BUTTER. - HOW …
From howsweeteats.com
GRILLED ZUCCHINI WITH MINT, LEMON, AND FETA - ERICA JULSON
From ericajulson.com
ZUCCHINI RIBBON SALAD WITH MINT, WALNUTS, AND FETA
From thefuzzyartichoke.com
ZUCCHINI RIBBON SALAD WITH LEMON DRESSING RECIPE
From recipegraze.com
ZUCCHINI PASTA WITH LEMON & MINT – COOKING SOUP TO NUTS
From cookingsouptonuts.com
ZUCCHINI RIBBONS WITH MINT - GOOD HOUSEKEEPING
From goodhousekeeping.com
ZUCCHINI AND SUMMER SQUASH RIBBONS WITH LEMON VINAIGRETTE
From threemanycooks.com
SPIRALIZED ZUCCHINI RIBBONS WITH MINT, BASIL, AND ALMONDS
From mealthy.com
ZUCCHINI RIBBONS WITH LEMON & BLACK PEPPER VINAIGRETTE
From thewickednoodle.com
ZUCCHINI RIBBONS WITH MINT - GLUTEN FREE RECIPES
From fooddiez.com
HEALTHY ZUCCHINI RIBBONS WITH LENTILS AND LEMON AND MINT YOGURT ...
From aceline.media
SUMMER SQUASH WITH LEMON, MINT, AND FETA - GET THE GOOD STUFF
From goodstuff.recipes
SHAVED ZUCCHINI RIBBON SALAD WITH LEMON - EAT FRESH GLOW
From eatfreshglow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love