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Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette


Serves four.

  • by from Fine Cooking
    Issue 106

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.

  • 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 (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 1, Protein (g): 1, Monounsaturated Fat (g): 5, Carbohydrates (mg): 3, Polyunsaturated Fat (mg): 1, Sodium (g): 80, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

Tripled the recipe for 12 people. No frisée at the market so used mostly romaine hearts with some radicchio. Also left out the olives since it was served with a puttanesca. Lots of compliments, all gone by the end of dinner. Don't be discouraged if the dressing tastes strange...once the zucchini is mixed in, it works great. Used plenty of salt and extra lemon zest.

I love this recipe. I use Lemon Flavored EVOO that I get from and I use their Key West Citrus Blend to season it too.

We 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.

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