zucchini ribbons with basil & lemon
zucchini ribbons with basil & lemon (photo credit Joe Sevita
cooking with summer vegetables
This is the first zucchini dish that my daughters loved, even though they don’t remember that they also loved a zucchini corn quesadilla that I use to make when they were little.
After eating way too much our favorite veggies of broccoli, cauliflower and Brussels sprouts, we were ready for some alternatives. This recipe fits the bill.
I came across a picture of beautiful thinly sliced ribbons of zucchini served with a piece of fish from Food & Wine. The ribbons were elegantly translucent with green borders. I hoped that it is easy to make. And it was!
The quick sauté of the zucchini ribbons leaves it slightly crunchy and none of the mushy texture that some don’t like. Add lemon zest, basil, salt and pepper and a dash of olive oil, this recipe is heavenly.
zucchini ribbons with basil & lemon accompanying raviolis (picture credit Joe Sevita
Serve it as a side dish, or atop some raviolis.
ingredients
• 2 tbsp olive oil
• 1 large zucchini or 3-4 small zucchinis
• zest of 1 lemon
• 1/4 cup of basil shredded
steps
Use a vegetable peeler to slice zucchini lengthwise into ribbons.
Heat olive oil in large frying pan over medium high heat.
Sauté zucchini ribbons for no more than 2 minutes.
Transfer to plate. Sprinkle and mix lemon zest, salt, pepper. Top with basil.
