Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • How to Roll a Roulade Cake
    How to Roll a Roulade Cake
  • 10-Minute Strawberry Recipes
    10-Minute Strawberry Recipes
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
  • Strawberry Mojito
    Strawberry Mojito
  • Quiche Recipe: Create Your Own
    Quiche Recipe: Create Your Own
  • How to Make Barbecued Chicken
    How to Make Barbecued Chicken
  • Recipes Dads Love
    Recipes Dads Love
  • Tour Steven Raichlen's Kitchens
    Tour Steven Raichlen's Kitchens
  • Win Steven Raichlen’s Must-Have Grilling Tools
    Win Steven Raichlen’s Must-Have Grilling Tools
next
Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

by Maryellen Driscoll
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core. Serves four.

Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
Get a quick and delicious recipe every day with our FREE Make it Tonight newsletterMake it Tonight Recipe
ingredient discovery
Ingredients zucchini yellow summer squash frisée more more
8 oz. zucchini, preferably small (about 2)
8 oz. yellow zucchini or summer squash, preferably small (about 2)
2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces
3 Tbs. extra-virgin olive oil
3 Tbs. minced mild green olives, such as Cerignola
1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest
2 tsp. finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl.

In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 5; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 80; Cholesterol (mg): 0; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 106 , pp. 64
July 8, 2010

user reviews

Rate this Recipe
Star Star Star Star Star by SpicyAnne, 9/20/2010I love this recipe. I use Lemon Flavored EVOO that I get from www.basiksathome.com and I use their Key West Citrus Blend to season it too.
Star Star Star Star Star by rder, 8/29/2010We really liked this zucchini salad. I followed the recipe exactly. I think the quality of olives is probably important to flavor. We'll definitely eat this every summer.