Reviews Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
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Gallery Zucchini Ribbons with Mint Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds (4 to 6) small zucchini 1/2 teaspoon coarse salt 2 tablespoons fresh lemon juice 1 tablespoon olive oil Ground pepper 1/4 cup fresh mint leaves 1/4 cup thinly sliced red onion
Cook’s Notes To cut ribbons: Holding zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling.
Gallery Zucchini Ribbons with Mint
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Zucchini Ribbons with Mint
Zucchini Ribbons with Mint
Zucchini Ribbons with Mint
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds (4 to 6) small zucchini 1/2 teaspoon coarse salt 2 tablespoons fresh lemon juice 1 tablespoon olive oil Ground pepper 1/4 cup fresh mint leaves 1/4 cup thinly sliced red onion
Directions
Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Transfer to a large bowl; toss with coarse salt. Let sit until zucchini releases some of its liquid, about 10 minutes. Pour off accumulated liquid; blot zucchini dry with paper towels.
Meanwhile, in a small bowl, whisk together fresh lemon juice and olive oil; season with salt and ground pepper. Pour mixture over zucchini. Add mint leaves and red onion; toss gently, and serve immediately.
Cook’s Notes To cut ribbons: Holding zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling.
Cook’s Notes
To cut ribbons: Holding zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling.
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 2 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
All Reviews for Zucchini Ribbons with Mint
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Ribbons with Mint
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
