WHY THIS RECIPE WORKS:
This elegant alternative to a traditional green salad is also a unique way to serve zucchini without softening its crunchy texture or altering its fresh flavor by cooking. Slicing the zucchini lengthwise into thin ribbons maximized its surface area for dressing to cling to and was more visually appealing than cutting the zucchini into rounds. A vegetable peeler or mandoline made quick work of this step. Then we dressed the zucchini simply with extra-virgin olive oil, lemon juice, mint, and shaved Parmesan cheese. Using in-season zucchini, good olive oil, and high-quality Parmesan is crucial in this simple side dish. If possible, use smaller zucchini, which have thinner skins and fewer seeds. Be ready to serve this dish shortly after it is assembled.
SERVES: 4 to 6
TOTAL TIME: 15 minute
INGREDIENTS:
- 3 zucchini (8 ounces each), trimmed
- Salt and pepper
- ½ cup extra-virgin olive oil
- ¼ cup lemon juice (2 lemons)
- 2 tablespoons minced fresh mint
- 6 ounces Parmesan cheese, shaved
INSTRUCTIONS:
PREPARATION FOR ZUCCHINI RIBBONS SALAD:
- 3 zucchini (8 ounces each), trimmed
- Salt and pepper
- Using vegetable peeler, slice zucchini lengthwise into very thin ribbons.
- Gently toss zucchini ribbons in bowl with salt and pepper to taste.
ASSEMBLING ZUCCHINI RIBBONS SALAD:
- Arrange zucchini ribbons attractively on serving platter.
- Drizzle with ½ cup extra-virgin olive oil and ¼ cup lemon juice (2 lemons).
- Sprinkle with 2 tablespoons minced fresh mint and 6 ounces Parmesan cheese, shaved.
- Serve.
