Zucchini Ribbons With Feta and Mint

Southern Living
Zucchini Ribbons With Feta and MintRecipe
Photo: Beth Dreiling Hontzas; Stylist: Melanie Clark
Narrow zucchini work best for this recipe so the peeler won't rip the edges of the ribbons. A wide peeler, such as a Y-shaped version, is ideal.
Makes 6 servings


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4 medium zucchini (about 2 1/2 lb.)
2 shallots, minced (about 1/4 cup)
3/4 cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 to 3 Tbsp. fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper


Prep: 20 Minutes

1. Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.

2. Toss zucchini ribbons with shallots and next 6 ingredients. Serve immediately over arugula.

Squash Ribbons With Feta and Mint: Substitute yellow squash for zucchini. Proceed with recipe as directed.

Grilled Zucchini With Feta and Mint: Increase olive oil to 1/4 cup. Preheat grill to 350º to 400º (medium-high) heat. Cut zucchini lengthwise into 1/4-inch-thick slices. Brush with 2 Tbsp. olive oil. Grill zucchini, without grill lid, 2 to 3 minutes on each side or until tender. Proceed with recipe as directed in Step 2. Prep: 20 min.; Grill: 6 min.

Created date

May 2009