Ribbon Zucchini With Yellow Wax Beans Food

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ZUCCHINI RIBBON SALAD



Zucchini Ribbon Salad image

Provided by Alton Brown

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

2 pounds zucchini, trimmed
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons whole-grain mustard
1/2 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced
1 cup frisee torn into pieces
1/3 cup thinly sliced radishes
1/3 cup chopped, toasted almonds
1/3 cup chiffonade fresh basil leaves
1-ounce Manchego cheese, shaved

Steps:

  • Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
  • Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

RIBBON ZUCCHINI WITH YELLOW WAX BEANS



Ribbon Zucchini with Yellow Wax Beans image

Serve this light vegetable side dish with our Seared Scallops with Bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

1 pound small zucchini, 4 to 6 zucchinis
1 tablespoon olive oil
1 small yellow onion, peeled and finely diced
4 ounces yellow wax beans, cut into 1/2-inch dice
2 plum tomatoes, seeded and cut into 1/4-inch dice
2 tablespoons freshly chopped chives
Salt and freshly ground pepper

Steps:

  • Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut each side into long, thin strips.
  • Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans, and saute until just beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.
  • Reduce heat to medium, cover, and cook until zucchini is tender and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.

RIBBON ZUCCHINI WITH YELLOW WAX BEANS



RIBBON ZUCCHINI WITH YELLOW WAX BEANS image

Categories     Vegetable     Dinner

Yield serves 4

Number Of Ingredients 7

1 LB small zucchini (4 to 6)
1 tbsp olive oil
1 small yellow onion finely chopped
4 oz waxed yellow beans cut into 1/2" lengths
2 plum tomatoes, seeded and cut into 1/4 inch dice
1 tbsp freshly chopped chives
salt and pepper

Steps:

  • slice zukes intl long ribbons: cutting lengthwise, slice the sides from aroudn teh seedy core of each squash; discard core. Cut each side into long, thin strips Heat large saute pan over med-high heat and add olive oil. Add onion and yellow beans and saute until just beginning to brown, about 2 minutes. Add zukes and 1/2 cup water and stir to combine. Reduce heat to medium, cover and cook until zukes are tender and flexible, about 5 minutes. Stir in the tomato, chives, salt and pepper and remove from heat.

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