Photo: Beth Dreiling Hontzas; Stylist: Melanie Clark
Recipe from Southern Living

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.

Ingredients

  • 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
  • Arugula

Preparation

Prep Time:

  1. 1. Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
  2. 2. Toss zucchini ribbons with shallots and next 6 ingredients. Serve immediately over arugula.
  3. Squash Ribbons With Feta and Mint: Substitute yellow squash for zucchini. Proceed with recipe as directed.
  4. 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.

June 2009