📝 About This Recipe
This elegant side dish transforms the humble summer squash into delicate, translucent ribbons that are as beautiful as they are delicious. Inspired by the bright, clean flavors of the Italian coast, the zucchini is flash-sautéed to maintain a crisp-tender bite and tossed with aromatic garlic, lemon zest, and a hint of heat. It’s a sophisticated, low-carb alternative to pasta that captures the essence of a garden-fresh harvest in every forkful.
🥗 Ingredients
Main Ingredients
- 3 pieces Medium Zucchini (firm and bright green, ends trimmed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (for richness and browning)
Aromatics and Seasoning
- 3 cloves Garlic (very thinly sliced)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 Lemon (zested and juiced)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
Finishing Touches
- 1/4 cup Pine Nuts (toasted until golden)
- 1/4 cup Fresh Basil Leaves (torn or chiffonade)
- 1 tablespoon Fresh Mint Leaves (finely chopped)
- 1/4 cup Parmigiano-Reggiano (freshly shaved into curls)
👨🍳 Instructions
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1
Begin by preparing the zucchini ribbons. Using a Y-shaped vegetable peeler or a mandoline, shave the zucchini into long, thin wide ribbons. Stop when you reach the seedy core, rotate the zucchini, and repeat until you have a pile of delicate strips. Discard the cores or save them for a soup.
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2
Place the zucchini ribbons in a large colander and sprinkle with a small pinch of salt. Let them sit for 5-10 minutes to draw out excess moisture, then gently pat them dry with a clean kitchen towel.
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3
In a small, dry skillet over medium-low heat, add the pine nuts. Toast them for 3-4 minutes, shaking the pan frequently, until they are fragrant and golden brown. Immediately transfer to a small bowl to prevent burning.
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4
In a large (12-inch) wide skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted and foaming.
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5
Add the thinly sliced garlic and the red chili flakes to the pan. Sauté for about 1 minute, or until the garlic is fragrant and just beginning to turn a pale golden color around the edges. Do not let it brown deeply or it will become bitter.
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6
Increase the heat to medium-high. Add the zucchini ribbons to the pan, using tongs to gently toss them and coat them in the garlic-infused oil.
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7
Sauté the zucchini for only 2 to 3 minutes. You want the ribbons to wilt slightly and become glossy, but they should still retain a bright green color and a slight 'al dente' snap.
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8
Sprinkle the lemon zest and half of the lemon juice over the zucchini. Season with kosher salt and freshly cracked black pepper.
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9
Toss in the toasted pine nuts and the fresh torn basil and mint. Give everything one final, gentle toss to distribute the herbs.
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10
Remove the pan from the heat immediately to stop the cooking process.
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11
Transfer the zucchini ribbons to a warm serving platter, lifting them with tongs to create height and a 'nest' effect.
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12
Garnish with the shaved Parmigiano-Reggiano curls and an extra drizzle of high-quality olive oil if desired. Serve immediately while hot.
💡 Chef's Tips
Choose smaller, firm zucchini for the best results; larger ones tend to be watery and have more seeds. Avoid overcooking the ribbons, as they can turn mushy in seconds; 2-3 minutes of high heat is all they need. If you don't have pine nuts, toasted slivered almonds or walnuts provide a similar delightful crunch. Always use a vegetable peeler for the 'ribbon' look; if you chop them into rounds, the texture and cooking time will change entirely. Wait to add the salt until the very end or right before serving to prevent the zucchini from releasing too much water in the pan.
🍽️ Serving Suggestions
Pair this dish with a grilled branzino or lemon-herb roasted chicken for a light Mediterranean dinner. Serve alongside a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio. This makes a wonderful base for a poached egg, allowing the yolk to create a natural sauce for the ribbons. Complement the meal with a crusty loaf of ciabatta to soak up the garlic and lemon-infused oil. For a vegetarian feast, serve it with a side of creamy polenta or herb-flecked quinoa.