Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living June 2009

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Credit: Beth Dreiling Hontzas; Stylist: Melanie Clark

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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