Zucchini Ribbons With Feta and Mint |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Narrow zucchini work best for this recipe so the peeler won't rip the edges of the ribbons. A wide peeler, such as a Y-shaped version, is ideal. Ingredients:
4 medium zucchini (about 2 1/2 lb.) |
2 shallots, minced (about 1/4 cup) |
3/4 cup crumbled feta cheese |
2 tablespoons chopped fresh mint |
2 to 3 tbsp. fresh lemon juice |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
arugula |
Directions:
1. Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
2. Toss zucchini ribbons with shallots and next 6 ingredients. Serve immediately over arugula.
3. Squash Ribbons With Feta and Mint: Substitute yellow squash for zucchini. Proceed with recipe as directed.
4. Grilled Zucchini With Feta and Mint: Increase olive oil to 1/4 cup. Preheat grill to 350º to 400º (medium-high) heat. Cut zucchini lengthwise into 1/4-inch-thick slices. Brush with 2 Tbsp. olive oil. Grill zucchini, without grill lid, 2 to 3 minutes on each side or until tender. Proceed with recipe as directed in Step 2. Prep: 20 min.; Grill: 6 min.
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