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    Zesty Lemon-Mint Zucchini Ribbons

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    Pixicook editorial team

    A refreshing and vibrant dish featuring thin zucchini ribbons tossed with a zesty lemon vinaigrette, fresh mint, and Parmesan cheese.

    Ingredients for Zesty Lemon-Mint Zucchini Ribbons

    units in
    USchevron
    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Medium Zucchini, unpeeled, ends trimmed

    each

    Substitute chevron-down

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Lemon Juice, freshly squeezed

    cups

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Mint, julienned

    tablespoons

    Substitute chevron-down

    Italian Parmesan Cheese, freshly grated

    tablespoons

    Substitute chevron-down

    Shaved Italian Parmesan Cheese

    tablespoons

    Substitute chevron-down

    How to Make Zesty Lemon-Mint Zucchini Ribbons

    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.

    Pitfalls and tips

    Serving

    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.

    Balance

    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.

    Selecting the Zucchini

    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.

    The Lemon

    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.

    The Mint

    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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