Zucchini ribbons are one of those quietly elegant side dishes—simple to make but beautiful on the plate. With just a few fresh ingredients and a vegetable peeler, you can turn humble zucchini into silky ribbons tossed in olive oil, lemon, and garlic. It’s light, fresh, and exactly what you want on the side of grilled chicken, fish, or a garden lunch.
Why You’ll Love These Zucchini Ribbons
- No cooking needed—just toss and serve
- Refreshing and lemony
- Ready in 10 minutes
- Looks fancy but couldn’t be easier
What You Need
(See recipe card below for exact measurements.)
- Zucchini – fresh, firm ones work best
- Olive oil
- Lemon juice + zest
- Garlic – finely grated or minced
- Salt & pepper
- Optional: chopped parsley, shaved parmesan, chili flakes
How to Make Zucchini Ribbons
Make the ribbons.
Use a vegetable peeler to slice the zucchini lengthwise into long, thin ribbons. Stop when you reach the watery core and discard it.
Sauté the garlic.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, but not browned.
Cook the zucchini.
Add the zucchini ribbons to the pan. Toss gently with tongs and cook for 1–2 minutes until just softened but still bright and slightly firm.
Finish with lemon.
Turn off the heat. Stir in lemon juice and lemon zest. Season with salt and pepper to taste.
Serve.
Plate and top with parsley, parmesan shavings, or chili flakes if desired. Serve warm.
Serving Ideas
- Pair with grilled meat or halloumi
- Add to a cold pasta salad
- Serve with crusty bread and mint tea for a light lunch
How to Store
- Best served fresh
- If storing, keep undressed ribbons in the fridge for up to 2 days
- Add dressing just before serving to avoid sogginess
More Recipes for the Garden Table
- Mint Tea
- Blackberry Crumble
- Plum Purée
- Paprika Chicken
Zucchini Ribbons
Ingredients
- 2 Zucchini
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- ½ tsp Lemon zest (optional)
- 1 Small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Use a vegetable peeler to slice the zucchini into long, thin ribbons. Stop peeling once you reach the soft, seedy core.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant, but not browned.
- Add the zucchini ribbons and toss gently with tongs.
- Cook for 1–2 minutes, just until the ribbons are slightly softened but still have some bite.
- Turn off the heat. Stir in the lemon juice and zest.