Sauteed Zucchini Ribbons with Feta Dressing
I’ve been trying to go too fancy for my own good lately. I don’t own a mandoline slicer yet I wanted to slice zucchini into ribbons—like they do in restaurants and magazines, you know—so I used a very sharp knife instead. That wasn’t the safest thing to do, to say the least, and my ribbons didn’t come out nearly as thin as I wanted. Then once I sauteed my zucchini, I drizzled a few dollhouse drops of dressing on top, which looked (kinda, sorta) cool but were barely enough for flavoring the first bite. Luckily, I had my lucid moment, dumped the whole bowl of dressing on the zucchini and heavy-handedly tossed and tossed. Much better.
Bottom line, please use a mandoline when ribboning your zucchini and please, please don’t go skimpy on the dressing like shown in the photo above. Do as in the photo below, rather.
Yesterday, The Florida Times-Union newspaper published my Moroccan roasted eggplant dip recipe.If you’re in Jacksonville and happen to have a copy, you can look for it in the Health and Fitness section. It is also available online. I can’t wait to receive my copy!
Sauteed Zucchini Ribbons with Feta Dressing Recipe
4 (side dish) servings
3 tablespoons olive oil
2 medium zucchini, ribboned
Sea salt and freshly ground pepper, to taste
Dressing
3 ounces feta cheese
1 garlic clove
4 mint leaves
1 tablespoon lemon juice
Heat the oil in a large skillet over medium heat. Season the zucchini with salt and pepper. Saute the zucchini ribbons until tender and golden, 1 to 2 minutes per side.
Prepare the sauce by processing all the ingredients for the dressing in a food processor.
Place the zucchini ribbons in a bowl. Add the feta dressing and toss well. Serve at room temperature with your favorite entree.
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Dzoli — 08/05/2011 @ 4:55 am
Such a simple dish can be so satisfying if the ingredients are right:)
Julia — 08/05/2011 @ 5:31 am
Ohh congratulations on being published in the newspaper! A lovely feeling isn't it?! And I love the second photo for this recipe! :) Never tried a cheese dressing before with sauteed zucchini. I've always had yoghurt. Will try this.
parisbreakfast — 08/05/2011 @ 9:49 am
Very delish idea – zucchini is such a pretty veg yet rather tasteless – this is a great way to enhance it. I have tons from CSA I Didn't know what to do with.
Now I do.
Bravo on the Fl Times!
merci carolg
Rachana — 08/05/2011 @ 11:10 am
I would love to have that dish :-) Yumm!!!
We Are Not Martha — 08/05/2011 @ 12:18 pm
That photo is stunning! I love this simple but beautiful dish. Congrats on having your recipe published!
Sues
lacaffettierarosa — 08/05/2011 @ 12:33 pm
Congratulation on the published recipe! I will eventually buy a mandoline, but until that day, I stick to my potato peeler. It works just for small zucchini, but it is better than a knife..
Ann — 08/06/2011 @ 1:30 am
This looks amazing! I made a zucchini ribbon salad that was very similar, except the zucchini was served raw. CONGRATULATIONS on your recipe being published! I bet you were SO thrilled!
Eha — 08/06/2011 @ 2:35 am
After a substantial lunch had as yet put my thinking cap on for supper – well, have every ingredient, quite a few of them homegrown, available, so this simple but moreish recipe will get an airing late pm! Yes, I use a vegetable peeler too with no problems! :) ! Have a full tum, but am already lookijng forwards to trying!
Barbara — 08/06/2011 @ 10:43 am
Lovely to hear about your recipe in the Jacksonville paper! So exciting!
The zucchini dish looks wonderful…quick to make and simple, flavorful ingredients. I do love mint in a salad.
My mandolin doesn't get used as much as it should!
Sam @ My Carolina Kitchen — 08/06/2011 @ 11:19 am
Congratulations on your recipe being in the paper. That's wonderful news and a great compliment to you. I have a really nice mandoline, but I'm sad to say that I'm afraid of it. Cut yourself once, which I did, and you don't forget. Now I ask my husband to do it for me. (smile)
Your zucchini ribbons fold so nicely in the second photo, which is stunning by the way. Very classy.
Sam
Jay — 08/06/2011 @ 1:14 pm
awesome presentation..
first time here..love ur space..
very interesting posts..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
Ameena — 08/06/2011 @ 1:59 pm
Congratulations on having your recipe published! What an honor…
I don't have the patience to slice anything so perfectly and so thin so kudos to you. This recipe looks divine…and I love that it's gluten-free!
oneordinaryday — 08/06/2011 @ 2:45 pm
This sounds like a wonderful combination. I have feta in the fridge. Now I must get my hands on some zucchini!
Bryan — 08/07/2011 @ 12:51 am
Looks great! zucchini season is upon us so a recipe this good is perfect.
Trix — 08/07/2011 @ 2:06 pm
I like the photo with the extra dressing best anyway!! Yum. And yes use a mandoline – but be careful with your fingers when you do!
Velva — 08/07/2011 @ 9:28 pm
Proof that simple is best. Zucchini can be the gift in the garden that keeps on giving all summer. This is proof that zucchini does not be complicated. Lovely.
Happy Summer to you.
Velva
Juanita — 08/08/2011 @ 4:05 pm
Delish zucchini-feta combo. Congrats on the recipe publication!
Magic of Spice — 08/09/2011 @ 2:25 am
I think it looks fancy all mixed up with the dressing, and besides who would care with these gorgeous flavors :)