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.
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
How to Make It
Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
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 Prep: 20 min.; Grill: 6 min.
We really enjoyed this salad. It is a great combination of flavors and was a light dish on a hot summer night. I will prepare it again as zucchini is abundant. Dill, as suggested by another reviewer, sounds like a good addition.
We loved this recipe, it left me with an 'I want more' feeling!. I gave it a 4 out of 5 rating instead of a 5 out of 5 only because I added fresh dill which 'made the dish' according to my husband! I made no other alterations. This recipe was the perfect way to celebrate the season"s first zucchini from the garden! We served it with grilled chicken and nothing more, Fantastic!
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