Zucchini Ribbons

This is a healthy dish made with the best of garden-grown summer vegetables. Use a mandoline to achieve thin slices of the zucchini and summer squash.



Serves 2

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  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 5 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons chopped fennel fronds, plus more for garnish


With a mandoline, thinly slice the zucchini and yellow squash. Use the safety guard.

In a large bowl, toss the squash with the olive oil, vinegar, salt, pepper and fennel fronds.

The salad can be served cold, or it can be put under a hot broiler for 2 – 3 minutes to slightly char and wilt the squash.