Wednesday, July 23, 2008

Zucchini ribbons

The other night I tried something a little different then my normal stir-fried zucchini and I really liked it. I took two zucchini, using a vegetable peeler, I peeled length wise 1/8 inch thick strips. It gets challenging towards the end, but you end up with all these beautiful thin zucchini ribbons.

I sliced up 3 large shallots and stir fried them in a tbsp of olive oil until translucent over medium heat. I threw in 1 tsp of crushed garlic, the zucchini ribbons, about a tsp of chopped italian parsley and salt and pepper to taste. I added another tbsp of olive oil and continued stir frying another 3–5 minutes until the zucchini was soft but not mushy. I plated it and topped it off with some grated parmesan cheese. The texture and flavor were a great change.

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Melanie Busbee said...

How very interesting. I recently ate a scallop special at 411 West where they did ribboned zucchini. Fantastic!

Maggie said...

This sounds simple and perfect!

Jeni said...

Yummmm scallops! Thanks! It was surprisingly different and good.

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