Lemon Zucchini Ribbons With Roasted Red Pepper Sauce Food

LEMONY ZUCCHINI RIBBONS

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.

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.

LEMON ZUCCHINI RIBBONS WITH ROASTED RED PEPPER SAUCE

Steps:

• Place the roasted pepper through the salt in a blender jar. Puree until smooth.
• Slice off the ends of the squash, cut it in half lengthwise,and use a SHARP vegetable peeler to cut it into long, thin ribbons, going perpendicular to the cut side. You should have 3 cups. Use a mandoline instead of a peeler, if you have one.
• Heat the oil in a large skillet over medium-high heat. Add the zucchini ans rosemary and cook, stirirng, until slightly softened, about 2 minutes. Stir in the lemon juice.
• Divide the zucchini into 4 portions in small dishes. Place a dollop or the red pepper puree in the center of each.

ZUCCHINI AND CHERRY TOMATOES WITH RED PEPPER DRESSING

Steps:

• Bring a large pot of well-salted water to a boil. Working in batches, blanch zucchini strips for 1 minute, then remove with a spider or slotted spoon and spread on a kitchen towel-lined baking sheet to cool.
• Make the dressing: Put roasted red pepper, garlic, oil, mustard, vinegar, lemon juice, Maras pepper and cayenne in a blender and purée until smooth. Transfer to a small bowl and season with salt and pepper. Taste and adjust acidity with a few drops of lemon juice or vinegar.
• Arrange zucchini and cherry tomatoes on a platter. Drizzle judiciously with dressing (reserve excess dressing for up to a week) and garnish with oregano, parsley and olives.

LEMON PEPPER ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place zucchini slices on a baking sheet and brush with melted butter. Season with lemon pepper.
• Bake in preheated oven for 20 to 25 minutes, or until tender.