Tuesday, September 6, 2011

Sauteed Zucchini Ribbons

Sauteed Zucchini Ribbons recipe by Barefeet In The Kitchen
Lightly sauteed, still crisp zucchini, tossed with just a bit of olive oil and sprinkled with salt and pepper. This was so delicious; I can not wait to make it again. My husband actually said, "wow" and he was eating this right out of the pan as I was getting dinner on the table. Let me tell you, that was a big deal.

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
(printable recipe)

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!

26 comments:

  1. 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!!

    ReplyDelete
  2. I know I would love these. I never thought of shaving them to make them thin. They look so good.

    ReplyDelete
  3. It's a great idea. By the end of the summer, everyone except me is always tired of squashes.

    ReplyDelete
  4. This looks very pretty Miss Mary. Congrats on being on Today Food!!! http://www.facebook.com/#!/todayfood?sk=app_203215029715450

    I have to say the vote was a close call..... Between you and... you... : )

    ReplyDelete
  5. This looks delish and super simple. Think I can lie to my husband and tell him it's pasta? I'm going to try.

    ReplyDelete
  6. This looks so pretty would sear any table;)

    ReplyDelete
  7. This 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.

    ReplyDelete
  8. I love zucchini ribbons...so delicious! Your presentation looks lovely Mary! :)

    ReplyDelete
  9. This comment has been removed by the author.

    ReplyDelete
  10. This comment has been removed by the author.

    ReplyDelete
  11. Oh 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!

    ReplyDelete
  12. I 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!

    ReplyDelete
  13. I 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!

    ReplyDelete
  14. OOOOOO! 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!

    ReplyDelete
  15. This looks great and you can even skip the cooking and use the ribbons as "raw" pasta found in many raw recipes..
    Thanks for sharing.

    ReplyDelete
  16. Love zucchini ribbons, even in raw!
    Looks so tasty!

    ReplyDelete
  17. 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.

    Look at you with your gourds - you are ready for fall!

    ReplyDelete
  18. Oooh great idea! I might just be able to fool my kids to eat veggies with this recipe!

    ReplyDelete
  19. When 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

    ReplyDelete
  20. Wow, looks like pasta. I'll have to try this if I can be patient enough with a peeler.

    ReplyDelete
  21. This 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.

    ReplyDelete
  22. When yellow squash is left on the vine too long the seeds get hard and nasty this was the perfect way to still use them. Wondering if I could freeze some like this hmmmmm

    ReplyDelete
    Replies
    1. Hi Katy,
      I tried freezing shredded zucchini last year and I was unimpressed. There was way too much moisture in it after it had been frozen. It was usable for baking bread, but that is it. The zucchini just turned to mush. I haven't tried it with squash sliced into thin strips though. If you try it, let me know how it works!
      Mary

      Delete
  23. I made this last night and it was delicious and fun to eat. Different from my normal cut up in slices style.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...