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Nov-Dinner: Zucchini Ribbons

Nov-Dinner: Zucchini Ribbons recipe image
These Zucchini Ribbons are a light, vibrant side dish that brings a fresh Mediterranean flair to your table. Using a simple vegetable peeler, zucchini is transformed into delicate strips that are quickly sautéed with savory onion, minced garlic, and warm coriander seeds. A splash of white wine vinegar adds a bright, tangy finish that cuts through the natural sweetness of the vegetables. This recipe is incredibly quick to prepare, making it perfect for busy weeknight dinners or as a refreshing accompaniment to heartier mains like roast chicken or grilled fish. The texture remains tender yet crisp, offering a satisfying crunch without being raw. It is a reliable, vegan-friendly option that highlights the natural flavors of seasonal produce.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 42.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Zucchini Ribbons are a light, vibrant side dish that brings a fresh Mediterranean flair to your table. Using a simple vegetable peeler, zucchini is transformed into delicate strips that are quickly sautéed with savory onion, minced garlic, and warm coriander seeds. A splash of white wine vinegar adds a bright, tangy finish that cuts through the natural sweetness of the vegetables. This recipe is incredibly quick to prepare, making it perfect for busy weeknight dinners or as a refreshing accompaniment to heartier mains like roast chicken or grilled fish. The texture remains tender yet crisp, offering a satisfying crunch without being raw. It is a reliable, vegan-friendly option that highlights the natural flavors of seasonal produce.
Ingredients
  • 2 lg Zucchini (1-1/2 lb total)
  • 1 tablespoon Olive oil
  • 1 Onion, chopped
  • 2 teaspoon White wine vinegar, or
Directions
  1. 1
    Using a vegetable peeler, cut the zucchini lengthwise into thin strips. Place the strips in a sieve and blot up any excess liquid with paper towels.
  2. 2
    In a large skillet, heat olive oil over medium-high heat. Add the chopped onion, minced garlic, salt, crushed coriander seeds, and pepper. Stir frequently for 3-5 minutes until the onion is softened.
  3. 3
    Add the zucchini ribbons and white wine vinegar to the skillet. Toss and cook for about 2 minutes, just until the zucchini is heated through but still tender-crisp.
  4. 4
    Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 42.1kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 4.1mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.5g2%
Sugars 1.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: These ribbons are best served immediately. If you must prepare them ahead, peel and drain the zucchini up to 8 hours in advance, covered in the refrigerator.

Substitutions: Apple cider vinegar can be used instead of white wine vinegar for a slightly sweeter tang.

Tip: Do not overcook the zucchini, or it will become mushy. The goal is a quick sauté that retains some crunch.

Keywords: zucchini, ribbons, side dish, mediterranean, vegan, quick, healthy, vegetable, sauteed, garlic, onion, vinegar, coriander, easy, summer, low carb
Read it online: https://www.chefs-mate.com/recipe/nov-dinner-zucchini-ribbons/