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
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
ZUCCHINI WITH MINT
Make and share this Zucchini with Mint recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Heat 2 large roasting pans in the oven for 5 minutes.
- Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
- Season generously with salt and pepper.
- Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
- Transfer to a platter, garnish with mint and serve.
ZUCCHINI RIBBONS WITH LEMON & MINT
I was introduced to this fresh-tasting and unusual salad by my long-time friend and food lover, Jamie Dunham. I loved the combination of mint and lemon, with the texture of thinly sliced raw zucchini. So simple and a fun change of pace for a summer salad!
Provided by Tonya Young @CooksWithSpice
Categories Other Salads
Number Of Ingredients 6
Steps:
- Cut off ends of the zucchini but leave the skin on. Slice the zucchini very thinly length-wise, or use a peeler. You should be able to see the green skin on the edges.
- Arrange the zucchini on a small platter. Process the garlic, mint, and lemon juice in a food processor until smooth. Add the olive oil in a stream to make an emulsified dressing. Season with salt and pepper to taste.
- Pour dressing over the zucchini and toss gently.
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