By Carmel Karni — See the recipe
This Zucchini ribbons salad is inspired by an America’s Test Kitchen recipe. It is very easy to make, but feels elegant and fancy. It will elevate any summer dinner, gathering or picnic. As a bonus, It is a great way to use up plentiful summer zucchini.
Once you have the Zucchini ribbons, season, taste and adjust as you go. Don’t skimp on the parmesan. It makes this salad.
Zucchini Ribbons Salad
Ingredients
- 3-4 zucchinis (any kind, though the classic dark green ones have a perfect texture for this salad)
- ¾ cup ribboned parmesan (see zucchini cutting instructions)
- A small handful of mint leaves, larger leaves cut
- Juice of ½ a lemon
- ¼-⅓ cup olive oil
- Salt
Using a peeler, peel ribbons of zucchini one side at a time, until you get to the seeds. You want just the crisp hard part of the zucchini. Save the seedy core for soups or other cooked dishes. Use your peeler to make parmesan ribbons.
Put the zucchini ribbons, almost all the parmesan and almost all the mint in a bowl (save some parmesan ribbons and mint to sprinkle on top) season with olive oil, lemon, and salt. Mix well. Taste and adjust seasoning. When ready to serve, place in a nice shallow bowl and sprinkle with remaining parmesan and mint. Enjoy.
