Zucchini Ribbons with Lemon Vinaigrette

The first signs of summer are cropping up, and I thought I’d share one of my favorite summer sides from the original Malibu Farm cookbook that is the perfect way to use up the extra zucchini blooming in your garden.

This fresh take on zucchini involves slicing it into thin ribbons and tossing in a delicious lemon vinaigrette which results in a silky, slightly crunchy, and refreshing salad that is surprisingly delightful.

Serve on its own as a fresh side to a complete meal, or make it heartier by adding cheese, seeds/nuts, herbs, and grains. Either way, once you make it you’ll find this salad sneaking into your family’s barbecues and light lunches all summer long!

Zucchini Ribbons with Lemon Vinaigrette Recipe

Cook Time: 10 minutes, Serves: 4 people

Ingredients

2 Large Zucchini
2 Tbsp Olive Oil
1 Lemon, juice of
1 Garlic Clove, crushed
Salt & Pepper, to taste
1 small bunch of herbs, such as Parsley or Chives, roughly chopped
Goat Cheese
Pepitas, Sunflower Seeds, or crushed Pistachios
Cooked grains, such as Quinoa or Cous Cous

Directions

Slice zucchini as thin as possible. You can use a mandoline or a spiralizer if you have one, I like to use a simple potato peeler because it’s all I have and the result is wide thin strips of zucchini.
In a small bowl whisk olive oil, lemon juice, garlic, salt, and pepper, and toss with the zucchini.
You can eat as is - I love to serve this in a bowl with seared ahi tuna and rice, or as a side to grilled tri-tip and roasted potatoes.
Or, top with herbs, cheese, seeds/nuts, and a grain for a heartier side. Use whatever combinations you prefer. The more you add, the heartier the salad becomes. This could easily become a complete meal when combined with your favorite protein.
Enjoy!

Note: If you’re looking for a good cookbook to inspire healthy cooking this summer, I couldn’t recommend the Malibu Farm: Recipes From the California Coast or Malibu Farm Sunrise to Sunset more! They are personal go-to’s.