Zucchini Ribbons with Mint and Parmesan

zucchini ribbons 2Thinly sliced zucchini ribbons are one of our favorite ways to enjoy zucchini in the summertime. The ribbons are perfect for combining with other vegetables for a light and fresh summer salad. In this case, we paired zucchini ribbons with mint, sugar snap peas, scallions and shaved Parmesan for a delightful green salad that pairs well with grilled fish or chicken – or enjoyed as a light lunch. As with many summer coleslaws, salads and salsas, this salad is even better after the flavors have been given a bit of time to marry.

Here are the ingredients you’ll need:

ingredientsUsing a mandolin (or vegetable peeler), thinly slice the zucchini. Sliver the mint, slice the scallions and cut the snap peas into thirds. Like so:

chopped ingredientsThen you’ll lightly wilt the zucchini over low heat in a saute pan and then combine off heat with the cold ingredients.

The zucchini we used for this recipe are store bought, but we are anxiously awaiting our own zucchini. They have a little ways to go. Here are two of our four zucchini and summer squash babies.

zucchini growingIf you love zucchini and haven’t tried ribbons, give them a shot. Aren’t they the prettiest? And this combination is just as fresh as can be.

zucchini ribbons closeHere’s the simple recipe for these zucchini ribbons.

Zucchini Ribbons with Mint and Parmesan

Time: 15 minutes

Serves: 4 as a side dish

Ingredients:

  • 4 small to medium zucchini
  • 1 cup sugar snap peas, trimmed and cut into thirds
  • ½ cup fresh mint, slivered
  • 3 scallions, thinly sliced
  • ¼ cup shaved parmesan cheese
  • Extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Directions: using a mandolin or vegetable peeler, slice zucchini into ribbons. Heat a sauté pan over low heat and add a swirl of olive oil. Add the ribbons and lightly heat until wilted and softened (you don’t want the ribbons to brown), about 5 minutes. Remove from heat. Add snap peas, mint, scallions, the juice of 1 lemon, a drizzle of olive oil and salt and pepper to taste. Toss to combine. Sprinkle with shaved parm. Serve. Or refrigerate for a few hours, sprinkle with parm and serve.

If you love these zucchini ribbons, also try our Summer Squash Ribbons with Tomatoes and Basil.

{ 3 comments… add one }
  • Betsy Ramirez, MEd, RDN @SupermarketNutrition July 16, 2014, 2:34 am

    I love zucchini! I really like the addition of the mint and peas. I hadn’t thought of that before. Great recipe and pretty pictures!

    • admin July 17, 2014, 3:41 pm

      @Betsy, thank you. The peas add a great sweetness and crunch – and have always loved the combo of zucchini, mint and parm.

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