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Zucchini Ribbons with Mint




Source of Recipe


everyday food


List of Ingredients




Using harp shaped vegetable peeler, peel 1 ½ lbs (4 to 6) small zucchini lengthwise in ribbons. Transfer to large bowl and toss with ½ tsp salt. Let sit until zucchini releases some of its liquid, about 10 minutes. Pour off accumulated liquid; blot dry with paper towels
In a small bowl, whisk together 2 tbl fresh lemon juice and 1 tbl olive oil. Season with salt and pepper. Pour mixture over zucchini. Add ¼ c mint leaves and ¼ c thinly sliced red onion. Toss gently and serve immediately


Recipe