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Zucchini Ribbons Recipe

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This recipe for Zucchini Ribbons is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Zucchini
Pecorino
Toasted Pistachios
Lemon
Basil
Butter or olive oil for sauteing
Directions:
Directions:
1. Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer or a peeler. Discard the middle as you get to the seedy part of the squash. Peel one side until you reach the seedy center, turn zucchini over and repeat on all four “sides”. (The center breaks down faster and can get mushy. Save these parts for scrambles and stirfrys.)
2. Toast some pistachios (350 for about 8 minutes, turning halfway)
3. Add the butter/oil to a pan over medium heat. Add the zucchini and toss using tongs, until soft, 2 to 5 minutes.
4. Add the pecorino, toasted pistachios, lemon, and basil at the very end

 

 

 

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