20 minutes
A refreshing and vibrant dish featuring thin zucchini ribbons tossed with a zesty lemon vinaigrette, fresh mint, and Parmesan cheese.
Medium Zucchini, unpeeled, ends trimmed
each
tablespoons
teaspoons
Lemon Juice, freshly squeezed
cups
cups
Mint, julienned
tablespoons
Italian Parmesan Cheese, freshly grated
tablespoons
Shaved Italian Parmesan Cheese
tablespoons
1. Prepare Zucchini Ribbons
Cut the zucchini lengthwise into long, thin strands using a mandoline on its finest julienne setting.
2. Drain Zucchini
Toss the zucchini ribbons with about one tablespoon of kosher salt and set them aside in a large colander to drain for five minutes.
3. Prepare Vinaigrette
In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, one teaspoon of kosher salt, and half a teaspoon of freshly ground black pepper.
4. Pat Dry Zucchini Ribbons
Pat the zucchini ribbons dry with paper towels to remove any remaining moisture, then transfer them to a large, shallow serving bowl.
5. Combine Ingredients
Drizzle the zucchini ribbons with the lemon vinaigrette. Add two tablespoons of julienned fresh mint leaves and two tablespoons of freshly grated Italian Parmesan cheese. Gently toss everything together.
6. Serve
Sprinkle the dish with freshly ground black pepper, the remaining mint leaves, and some shaved Parmesan cheese. Serve immediately.
Serve immediately after assembling to prevent the zucchini from releasing water and diluting the dressing. If prepping in advance, keep components separate and assemble just before serving.
Taste as you go and look for balance in your flavors — the dish should have a harmonious blend of zesty lemon, sharp cheese, fresh mint, and the nutty crunch of pine nuts.
Choose small to medium-sized zucchini for the best taste and texture. They should feel heavy for their size and have glossy, unblemished skins. Smaller zucchini tend to be less watery and have fewer seeds, which is ideal for this recipe.
Use only the outermost layer of the rind when zesting to avoid bitterness, and ensure all juice is extracted without seeds. Fresh juice is crucial for a bright flavor.
Use fresh mint leaves and add them just before serving to keep them bright and perky. Chop the mint as close to serving time as possible to maximize its impact.
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