Zucchini Ribbons With Mint 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

PASTA WITH ZUCCHINI AND MINT



Pasta With Zucchini and Mint image

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

2 tablespoons extra virgin olive oil
1-1/2 pounds zucchini, scrubbed and sliced very thin
Salt
freshly ground pepper to taste
1/4 teaspoon sugar
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon finely minced lemon zest
1 tablespoon chopped fresh mint
3/4 pound pasta, such as farfalle or fusilli
Grated ricotta salata or Pecorino for serving (optional)

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

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL



Sea Scallops with Zucchini Ribbons and Mint-Chive Oil image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h3m

Yield 4 servings

Number Of Ingredients 11

1 large zucchini
1 1/4 pounds large sea scallops, foot removed if necessary (about 12 to 14)
1/4 cup roughly chopped fresh mint
1/4 cup sliced fresh chives
3 tablespoons freshly squeezed orange juice
2 tablespoons canola or grapeseed oil, plus additional for brushing
1 tablespoon limoncello (see Cook's Note, right)
1 teaspoon kosher salt, plus additional for seasoning
Pinch cayenne pepper
2 large ripe tomatoes, preferably 1 red and 1 yellow
Freshly ground black pepper

Steps:

  • Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
  • For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
  • For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
  • Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
  • Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

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 WITH VINEGAR AND MINT



Zucchini with Vinegar and Mint image

Provided by Melissa Roberts

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

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds zucchini (6 medium), cut into 1/2-inch-thick rounds
1/4 cup red-wine vinegar
1 teaspoon dried mint

Steps:

  • Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
  • Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.

ZUCCHINI AND WHITE BEAN CAESAR



Zucchini and White Bean Caesar image

Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 14

½ small loaf crusty bread (such as country-style, ciabatta, or baguette)
⅔ cup extra-virgin olive oil, divided; plus more for serving (optional)
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper
2 large egg yolks*
2 large garlic cloves, finely grated
1 tsp. finely grated lemon zest, plus more for serving
¼ cup fresh lemon juice
3 tsp. Dijon mustard
3 oil-packed anchovy fillets
1½ oz. Parmesan, finely grated, plus more for serving
1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler
1 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry
Lemon wedges (for serving)

Steps:

  • Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
  • Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
  • Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
  • Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
  • Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

ZUCCHINI AND FRESH MINT



Zucchini and Fresh Mint image

Another adapted recipe from Nava Atlas' Vegetarian Celebrations. I changed a cold salad to a warm side dish entree. You could also substitute yellow zucchini in this recipe. Also delicious pan fried or grilled.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb zucchini, narrow, medium sized
1/4 cup of fresh mint, packed then chopped
2 green onions, sliced thinly
3 tablespoons extra virgin olive oil
1 lemon, juice of
1 1/2 teaspoons honey
salt or pepper

Steps:

  • Preheat oven to BROIL setting.
  • Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
  • In large serving bowl, place the mint and green onion.
  • In separate small glass bowl, combine the dressing ingredients and stir well.
  • On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
  • Broil for about 3-4 minutes or until golden.
  • Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
  • Watch carefully to make sure the zucchini does not burn!
  • Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.

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.

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