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
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.