Best 2 Lemony Zucchini Ribbons Recipes
**Lemony Zucchini Ribbons: A Medley of Refreshing and Zesty Dishes**
Zucchini, a versatile summer squash, takes center stage in this culinary exploration of lemony zucchini ribbons. Embark on a delectable journey through a trio of recipes that showcase the vibrant flavors and textures of this garden gem. From a refreshing salad to a savory pasta dish and a tangy soup, these recipes offer a symphony of taste experiences that will tantalize your palate. Each dish is carefully crafted to highlight the unique qualities of zucchini, complemented by a burst of lemon zest and a medley of aromatic herbs. Prepare to be captivated by the vibrant colors, invigorating aromas, and delightful flavors that await you in this culinary adventure.
LEMONY ZUCCHINI RIBBONS
Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
Tips:
- Use a vegetable peeler to create long, thin zucchini ribbons. This will help them cook evenly and quickly.
- If you don't have a vegetable peeler, you can use a sharp knife to thinly slice the zucchini.
- Be sure to remove the seeds from the zucchini before cooking. This will help prevent the dish from becoming watery.
- Don't overcrowd the pan when cooking the zucchini. This will help them cook evenly and prevent them from becoming mushy.
- Add the lemon juice and zest at the end of cooking to brighten up the flavors.
- Serve the lemony zucchini ribbons immediately, while they are still hot and tender.
Conclusion:
Lemony zucchini ribbons are a quick, easy, and delicious side dish that is perfect for any occasion. They are light and refreshing, with a bright lemon flavor that will complement any main course. Whether you are looking for a healthy side dish or a simple way to use up your zucchini, this recipe is a great option.
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