Zucchini is tender enough to be enjoyed raw—especially baby zucchini. Pull out your handy vegetable peeler and shave each zucchini into thin, long strips to create pretty zucchini “ribbons” as the base of the Greek salad–inspired summer side. Turn this into a warm-weather main dish with the addition of chickpeas or oil-packed chunk-light tuna.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 4 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shave baby zucchini (about 12 oz.) with a vegetable peeler lengthwise into thin strips. Place zucchini, white wine vinegar, kosher salt, and black pepper in a medium bowl; toss to coat. Let stand 10 minutes.

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  • Add thinly sliced red bell pepper and chopped fresh oregano to zucchini mixture; toss to combine. Sprinkle with crumbled feta cheese, and drizzle with extra-virgin olive oil.

Nutrition Facts

98 calories; fat 8g; saturated fat 2g; protein 3g; carbohydrates 4g; fiber 1g; sugars 3g; sodium 214mg.
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