For dressing, in a small bowl, mix the first 5 ingredients. Add the basil, parsley and lemon zest at the very end. Info. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. your own Pins on Pinterest Season the zucchini with salt and pepper and stir. Mix well, cover, and refrigerate for 6 hours. I first served these zucchini ribbons as a side with a steak and was floored when my husband announced “I think the zucchini was my favorite thing on the plate.” (something that has never been uttered in this house.) These ruffled Ribbons are the equivalent of those prized, and rare dark burnt Chips floating around in the Potato Chip bag! I serve this by placing the zucchini on a plate, topping with the chicken breasts, and adding a dash of tomato dressing on top of that. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate. Combine zucchini slices, olive oil, garlic, basil, salt, and pepper in a bowl. You saved Zucchini Ribbons to your. Nutrient information is not available for all ingredients. this link is to an external site that may or may not meet accessibility guidelines. Combine zucchini slices, olive oil, garlic, basil, salt, and pepper in a bowl. Information is not currently available for this nutrient. Your daily values may be higher or lower depending on your calorie needs. These zucchini ribbons are great raw in this salad, but also can be sautéed or baked … Bake at 350 degrees F for 15 minutes. In a large bowl, toss the squash with the olive oil, vinegar, salt, pepper and fennel fronds. Add the basil, parsley and lemon zest at the very end. Add comma separated list of ingredients to exclude from recipe. The feta and walnuts add extra flavor and crunch. It was something different to try and was nutritious. Transfer everything including liquid to a large saucepan over high heat. Add zucchini to boiling water; cook until tender, 30-60 seconds. Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer. Directions. Discover (and save!) Cover and steam until tender, 2-3 minutes. Served simply as a vegetable, used to wrap scallops or chicken, or layered in a baked pasta dish. © 2020 Discovery or its subsidiaries and affiliates. 177 calories; protein 4.1g 8% DV; carbohydrates 11.6g 4% DV; fat 14.1g 22% DV; cholesterol 0mg; sodium 265.4mg 11% DV. The salad can be served cold, or it can be put under a hot broiler for 2 – 3 minutes to slightly char and wilt the squash. To an external site that may or may not meet accessibility guidelines different try! Restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for consumption! Salt, pepper and stir and cut lengthwise into ribbons or chicken, or layered in small. In many ways peas baked zucchini ribbons dill zucchini to boiling water ; cook until tender 30-60. 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