Australian Minted Zucchini Ribbons Food

ZUCCHINI RIBBONS WITH MINT

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.

ZUCCHINI RIBBONS WITH HERBED BUTTER

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.

AUSTRALIAN MINTED ZUCCHINI RIBBONS

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 TARRAGON

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.

REFRIGERATOR PICKLED ZUCCHINI RIBBONS

Steps:

• Combine first nine ingredients in a medium saucepan; bring to a boil.
• Reduce heat and simmer uncovered 15 minutes.
• Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
• Cover and let stand at room temperature for 3 hours.
• Refrigerate for a minimum of 8 hours before using.
• Store covered in refrigerator for up to 4 weeks.

ZUCCHINI RIBBONS WITH TOMATO SAUCE

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.

GRILLED ZUCCHINI RIBBONS

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.