Best 3 Zucchini Ribbon Salad Recipes

Zucchini ribbon salad is a refreshing and flavorful dish that is perfect for a summer meal. The zucchini is thinly sliced into ribbons, which can be done with a mandoline or a sharp knife. The ribbons are then tossed with a dressing of your choice, and topped with a variety of other ingredients, such as cherry tomatoes, feta cheese, and pine nuts. Zucchini ribbon salad is a healthy and easy-to-make dish that is sure to please everyone at your table.

Here are our top 3 tried and tested recipes!

ZUCCHINI RIBBON SALAD

Zucchini Ribbon Salad image

Provided by Alton Brown

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds zucchini, trimmed
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons whole-grain mustard
1/2 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced
1 cup frisee torn into pieces
1/3 cup thinly sliced radishes
1/3 cup chopped, toasted almonds
1/3 cup chiffonade fresh basil leaves
1-ounce Manchego cheese, shaved

Steps:

Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

GRILLED ZUCCHINI RIBBON SALAD

Grilled Zucchini Ribbon Salad image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 10

Ingredients

6 to 8 large zucchini, roughly 4 pounds
1 cup extra-virgin olive oil, divided
Sea salt, preferable gray salt and freshly ground black pepper
6 cloves minced garlic
1/2 teaspoon red chili flakes
2 lemons juiced
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped basil leaves
6 tablespoons toasted pine nuts, optional
Shaved Parmesan, to taste

Steps:

Prepare a charcoal grill, or heat a gas grill to high.
Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

CORNMEAL-CRUSTED CHICKEN CUTLETS WITH ZUCCHINI RIBBON SALAD

Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad image

Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

Provided by Anna Stockwell

Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Chicken Cornmeal Zucchini Mint Soy Free Peanut Free

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 medium or 3 small zucchini (about 1 1/2 pounds)
1 1/2 cups cornmeal
4 teaspoons garlic powder
2 teaspoons freshly ground black pepper
1/2 teaspoon smoked paprika
1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
2 large eggs
1 tablespoon plus 1 teaspoon Dijon mustard, divided
4 (6-ounce) chicken cutlets, pounded 1/4" thick
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
1 cup mint leaves
1/2 cup roasted, salted cashews
5 ounces ricotta salata, shaved with a vegetable peeler

Steps:

Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
Transfer cutlets to a platter. Serve with zucchini salad alongside.

Tips:

Choose the right zucchini: Select firm and young zucchini with no blemishes or bruises. The smaller ones tend to have more tender skin and fewer seeds.
Use a sharp vegetable peeler: This will help you create long, thin, and even ribbons of zucchini.
Marinating the zucchini: Marinating the zucchini in a mixture of olive oil, lemon juice, and seasonings enhances its flavor and makes it more tender.
Don't overcrowd the pan: When searing the zucchini ribbons, make sure not to overcrowd the pan as this will prevent them from getting evenly cooked.
Garnish with fresh herbs: Before serving, garnish the salad with fresh herbs like basil, mint, or parsley to add a refreshing touch.

Conclusion:

This Zucchini Ribbon Salad is a delightful and versatile dish that combines the flavors of fresh zucchini, tangy lemon dressing, and aromatic herbs. It's a perfect side dish for grilled meats or fish, or it can be enjoyed as a light vegetarian meal. With its vibrant colors and crisp textures, this salad is sure to impress your taste buds and add a touch of elegance to any table. Experiment with different variations of the dressing and toppings to create your own unique salad that reflects your personal preferences. Remember, cooking should be an enjoyable and creative process, so have fun experimenting and savoring the delicious flavors of this Zucchini Ribbon Salad.