Lemony Squash Ribbons Recipes

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ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND PINE NUTS



Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts image

This Zucchini Ribbon Salad recipe is a wonderful way to eat raw zucchini- the ribbons are tossed with a creamy lemon olive oil dressing and topped with shaved parmesan cheese and toasted pine nuts.

Provided by Elizabeth Lindemann

Categories     Salad

Time 10m

Number Of Ingredients 8

3 medium zucchini
1 tablespoon mayonnaise (see notes)
2 tablespoons lemon juice (from about 1 lemon)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 cup parmesan cheese (shaved)
1/4 cup pine nuts (toasted)

Steps:

  • In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
  • Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
  • Add the zucchini ribbons to the dressing and toss well to coat.
  • Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).

Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 7 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 525 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

VEGETABLE RIBBONS WITH HORSERADISH LEMON BUTTER



Vegetable Ribbons with Horseradish Lemon Butter image

Categories     Microwave     Side     Vegetarian     Quick & Easy     Horseradish     Lemon     Carrot     Squash     Zucchini     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 carrot, peeled
1 small zucchini, scrubbed
1 small yellow summer squash, washed well
1 tablespoon unsalted butter
1/2 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice

Steps:

  • With a vegetable peeler cut the carrot, the zucchini, and the yellow squash lengthwise into "ribbons," reserving the center cores for another use. In a glass dish microwave the vegetables, covered, at high power (100%) for 2 minutes, or until they are crisp-tender. In a small glass dish or glass cup combine the butter, the horseradish, and the lemon juice and microwave the mixture at high power (100%) for 20 seconds, or until the butter is melted. Pour the horseradish butter over the vegetables, season the vegetables with salt and pepper, and toss them well.

LEMONY ZUCCHINI RIBBONS



Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

  • For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

LEMONY SQUASH RIBBONS



Lemony Squash Ribbons image

From Real Simple Magazine June 2008. This is such a refreshing and light summer salad. If you find the lemon too strong just reduce the amount to your tastes.

Provided by HokiesMom

Categories     Vegetable

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

3/4 lb summer squash
3/4 lb zucchini
2 tablespoons extra virgin olive oil
1 -2 tablespoon lemon juice, fresh squeezed
3/4 cup parmesan cheese, shaved
1/2 teaspoon sea salt
1/2 teaspoon pepper, freshly ground

Steps:

  • Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.
  • Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.
  • Serve immediately.

Nutrition Facts : Calories 168.7, Fat 12.4, SaturatedFat 4.2, Cholesterol 16.5, Sodium 587.8, Carbohydrate 6.8, Fiber 1.9, Sugar 3.6, Protein 9.3

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