Zucchini Ribbons with Lemon and Pecorino

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Zucchini Ribbons with Lemon and PecorinoRecipe
Photo: Randy Mayor; Styling: Lindsey Lower


Made from 100 percent sheep's milk, Italian pecorino cheese combined with fresh lemon juice lends old world flavor to this fuss-free side dish of Zucchini Ribbons with Lemon and Pecorino.
Serves 4 (serving size: about 1/2 cup)


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2 zucchini
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 tablespoons shaved pecorino Romano cheese


Slice zucchini into thin ribbons using a vegetable peeler; toss with lemon juice, olive oil, pepper, and salt. Top with shaved pecorino Romano cheese.

Created date

March 2014

Nutritional Information

Calories 60
Fat 4.3 g
Satfat 1.7 g
Sodium 172 mg