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Jun 20, 2008 06:16 AM

Zucchini Ribbons

Does anyone have a salad recipe using zucchini ribbons? and perhaps cherry tomatoes? Thanks!

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  1. You could do a few different ribbons using green and yellow squash as well as carrots. Use different colors and flavors, parsnip and dakon can be used as well. I would make ribbons then blanch and shock each one separately. A basic vinaigrette of balsamic or sherry vinegar would be nice.

    I've never used in a salad but last week used ribbons of zucchini and carrots for a bed under seared tuna which was coated in wasabi mayo and then in panko. The ribbons were dressed in a dashi broth and the sliced tuna served over top with edamames scattered around the periphery.

    3 Replies
    1. re: scubadoo97

      Thank you for the quick reply! This is for an office luncheon and I am trying to use what is in my backard now...I have many small zucchini and cherry tomatoes and I also have three chickens so I thought maybe a garnish of crumbled hard boiled eggs.

      1. re: ginger1029

        Depending on the thickness of the ribbons you probably want to give them a good amount of time to soak up the dressing and become more pliable. Unless you know your office people well I would hesitate on the crumbled hard boiled eggs. Some people still think eggs are the work of the devil regarding cholesterol, and alot of people just don't like cold boiled egg yolk- but almost everybody likes crunchy salad toppings like croutons, wonton skins, and chow mein noodles... Ooops- I think you meant you have eggs from live chickens, not chicken meat!

        1. re: torty

          re: softening the zucchini ribbons, you can also blanch them for a few seconds.

    2. We eat thinly sliced (ribbons?) zucchini with thin slivers of red bell pepper and hummus or pasta sauce. The ribbons could probably be rolled and speared with a toothpick?