Zucchini Ribbons With Feta and Mint

Southern Living
Zucchini Ribbons With Feta and Mint Recipe
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

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