Thinly 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:
Using a mandolin (or vegetable peeler), thinly slice the zucchini. Sliver the mint, slice the scallions and cut the snap peas into thirds. Like so:
Then 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.
Here’s the simple recipe for these zucchini ribbons.
Zucchini Ribbons with Mint and Parmesan
Time: 15 minutes
Serves: 4 as a side dish
- 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.