Zucchini Ribbons with Basil Butter
We got our first zucchinis in the CSA box today! Yay! I love zucchini. (For now. Maybe in a couple of months when we’re eating it five times a week I’ll feel differently.) There was also a healthy bunch of basil in the box, so I immediately thought of zucchini ribbons with basil butter. We actually ate this dish regularly last year and never tired of it. It’s a simple change from regular sauteed zucchini, and the under 8 set is usually pretty interested in the “ribbons”. You can also cut the ribbons further, into strips, and make “noodles”.
Zucchini Ribbons with Basil Butter
4-6 small to medium zucchini (about 1.5 – 2 lbs. total)
1 Tbs. butter
1. Tbs. olive oil
2-3 cloves garlic, minced or thinly sliced
2 Tbs. freshly grated Parmesan
2 Tbs. basil leaves, chiffonaded*
1/8 tsp. red pepper flakes, optional
salt and pepper to taste
1/2 cup red bell pepper slivers, optional
Use a vegetable peeler to slice the zucchini longways into ribbons. Melt butter and oil in a skillet. Add zucchini and garlic; sauté until tender (you judge how tender you want the zucchini). Add Parmesan, basil, pepper flakes if using, bell pepper if using, and salt and pepper. Stir and toss to coat. Serve, possibly with extra Parmesan and basil for the table.
*Chiffonading is a fancy way to say “thinly slice”. I think some people who have never cooked before can be intimidate by the terminology and sometimes snooty attitudes of foodies. Don’t be afraid, lovely readers! I am here to guide you through this. YOU can cook! I promise! Anyway, chiffonading is a shcmancy word for a very simple technique. Here’s how to do it (I might post pics later if anyone is interested): 1) Stack up your basil in a neat little pile, with all the leaves facing the same direction, like money in your wallet … if you are like me and have to have it that way … 2) roll them up lengthwise, try to get it tight. 3) with a sharp knife, cut the roll perpendicularly. The closer your cuts, the thinner your strips. See how easy that was, despite the crazy name? Cook on, people!
2 Responses to “Zucchini Ribbons with Basil Butter”
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My two year old is in love with basil and pesto! I think I will try this tonight and see if he will expand his love to zucchini.
Thank you for sharing all these tasty summer recipes. Every week I wait in excitement to see what is in our CSA box.
I just tried this today – a success with both kids! Benjamin has never like zucchini, but he loves “cheesy green noodles!” Thanks for the recipe.