Best 4 Zucchini Ribbons With Herbed Butter Recipes

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Zucchini ribbons with herbed butter is a delicious and healthy dish that is perfect for a summer meal. The zucchini is thinly sliced and then sautéed until tender, and the herbed butter adds a rich and flavorful touch. This dish can be served as a side dish or as a main course, and it is sure to be a hit with everyone who tries it.

Here are our top 4 tried and tested recipes!

HERBED ZUCCHINI



Herbed Zucchini image

This simple side dish is made extra-special with the addition of bacon, two kinds of cheese and seasonings. My bumper crop of zucchini disappears quickly when this is the featured fare.-Diana Nutter, Mount Dora, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

5 bacon strips, diced
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
4 to 5 cups sliced zucchini
1 tablespoon chopped fresh parsley
1-1/2 teaspoons snipped fresh sage or 1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1/3 cup shredded mozzarella cheese

Steps:

  • In a skillet over medium heat, cook the bacon until crisp. Remove bacon; discard all but 1 tablespoon of drippings. Saute onion, celery and garlic in drippings until tender. add tomatoes, zucchini, parsley and seasonings; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender. Sprinkle with cheeses and bacon. Serve with a slotted spoon.

Nutrition Facts :

ZUCCHINI RIBBONS WITH BASIL BUTTER



Zucchini Ribbons With Basil Butter image

Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.

Provided by Poker

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium zucchini (1 1/2lbs)
1 tablespoon butter, cut into small pieces
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
2 tablespoons fresh basil leaves, sliced thin
1/8 teaspoon red pepper flakes

Steps:

  • Bring pot of water to boil.
  • Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
  • Drain and transfer zucchini to serving bowl.
  • Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
  • I also added 1/2 tsp of garlic powder to this!

Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4

LEMONY ZUCCHINI RIBBONS



Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

  • For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED ZUCCHINI RIBBONS



Grilled Zucchini Ribbons image

Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.

Provided by Steven Raichlen

Categories     vegetables

Time 1h

Yield 6 servings

Number Of Ingredients 7

Vegetable oil, for the grill grates
8 tablespoons (1 stick) unsalted butter or extra-virgin olive oil
1 garlic clove, minced
3 tablespoons barbecue rub or spice mix
1 teaspoon finely grated lemon zest
6 medium-small zucchini (6 ounces each)
Kosher salt

Steps:

  • Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
  • Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
  • Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
  • Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
  • Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.

Tips:

  • Choose fresh, tender zucchini. Look for zucchini that is deep green in color with smooth, firm skin. Avoid zucchini that is yellow or has blemishes.
  • Use a sharp knife or mandoline to slice the zucchini into thin ribbons. This will help the zucchini cook evenly and will make it more tender.
  • Don't overcrowd the pan when cooking the zucchini. This will help the zucchini cook evenly and prevent it from becoming soggy.
  • Cook the zucchini over medium heat. This will help the zucchini cook through without burning.
  • Season the zucchini with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
  • Serve the zucchini immediately. Zucchini is best served fresh, so don't let it sit for too long before eating.

Conclusion:

Zucchini ribbons with herbed butter is a delicious and easy-to-make side dish that is perfect for any occasion. The zucchini is tender and flavorful, and the herbed butter adds a rich and savory flavor. This dish is sure to be a hit with everyone at your table.

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