We are all starting to burn out on zucchini and the idea of a squash side dish that elicited a "wow" absolutely made my night. We didn't even offer to share this with our boys. They were quite content with spaghetti and meatballs and I was perfectly happy to keep more of this for myself.
Sauteed Zucchini Ribbons
1 teaspoon olive oil
2 cloves garlic, minced
4 medium size Italian zucchinis, I used 3 yellow and 1 green
kosher salt and freshly cracked pepper to taste
Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!
Click here for printable recipe
Sometimes when the ingredient is fresh and simple cooking is the best method to bring the full flavor. My son loves zucchini and I should do this peeling method. Thanks for sharing!!
ReplyDeleteI can't wait to try this!
ReplyDeleteI know I would love these. I never thought of shaving them to make them thin. They look so good.
ReplyDeleteIt's a great idea. By the end of the summer, everyone except me is always tired of squashes.
ReplyDeleteThis looks very pretty Miss Mary. Congrats on being on Today Food!!! http://www.facebook.com/#!/todayfood?sk=app_203215029715450
ReplyDeleteI have to say the vote was a close call..... Between you and... you... : )
This looks delish and super simple. Think I can lie to my husband and tell him it's pasta? I'm going to try.
ReplyDeleteThis looks so pretty would sear any table;)
ReplyDeleteWow. This looks amazing!
ReplyDeleteThis looks so good, who knew what you can accomplish with a vegetable peeler! I think this would be good with a pesto or tomato sauce.
ReplyDeleteI love zucchini ribbons...so delicious! Your presentation looks lovely Mary! :)
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ReplyDeleteOh yum! I think this could be a great sneaky way of getting my boys to eat more veggies, call it pasta, put some tomato paste on it (for them, none for me) and hey presto!
ReplyDeleteI saw this recipe today and had to try it out so I made it for supper tonight and it was SO good. The ribbons were almost silky and the garlic added great flavor. Thanks for a great recipe!
ReplyDeleteI am so glad that you enjoyed this, Jill! Thanks for letting me know. I love hearing that people have tried my recipes. Have a great night!
ReplyDeleteOOOOOO! I'm gonna have to try this. My garden has made a remarkable recovery from the hail storm, but it's about 6 weeks behind where it should be, so I'm just now starting to get some zucchini. I'm hoping for a long Indian Summer!
ReplyDeleteThis looks great and you can even skip the cooking and use the ribbons as "raw" pasta found in many raw recipes..
ReplyDeleteThanks for sharing.
Love zucchini ribbons, even in raw!
ReplyDeleteLooks so tasty!
How fun to have the zucchini in thin ribbons. I bet it cooks up really nice like that. I need to get a better veggie peeler from my pampered chef friend.
ReplyDeleteLook at you with your gourds - you are ready for fall!
Oooh great idea! I might just be able to fool my kids to eat veggies with this recipe!
ReplyDeleteWhen I lived by myself I would make zucchini ribbons quite frequently... I try not to do it as often now as Chris is so much a carnivore! lol
ReplyDeleteWow, looks like pasta. I'll have to try this if I can be patient enough with a peeler.
ReplyDeleteThis was absolutely delicious! I used this as my "pasta" with shrimp scampi. My husband stopped eating scampi his with spaghetti noodles and had these instead too, it was so good. It is now in my weekly rotation.
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