Photo: Beth Dreiling Hontzas; Stylist: Melanie Clark
Prep Time
20 Mins
Yield
Makes 6 servings

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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 Prep: 20 min.; Grill: 6 min.

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