Zucchini Ribbons with Lemon and Pecorino

Zucchini Ribbons with Lemon and Pecorino Recipe
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)

Recipe from

Cooking Light

Nutritional Information

Calories 60
Fat 4.3 g
Satfat 1.7 g
Sodium 172 mg


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Katherine Cobbs,

Cooking Light

May 2014
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