Zucchini Ribbons with Lemon & Basil

This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Ingredients:
2-3 small zucchini, ends removed
¼ bunch basil
Extra virgin olive oil
Juice of 1 lemon
Sea salt and fresh ground pepper

Method:
1. Slice the zucchini into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.)

2. Stack the basil leaves, and cut them thinly crosswise.

3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, lemon juice and olive oil. Let sit for at least 10 minutes and serve.

Variations: Try grating the zucchini instead, or use other herbs, like mint, cilantro, or chervil with the basil.

this week's recipes
home for the holidays

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.