If you still have an abundance of zucchini either from your own garden, family, friends or even total strangers, here’s a few ideas on how to use them up.
If you’ve been following me for any length of time then you should know I have a thing about vegetable ribbons of all sorts, many times I’ve used ribbons of carrot, cucumber, butternut squash, but especially zucchini and yellow squash in many of my recipes. I love how they look in a salad and when presented on a platter, I think it adds a little touch of elegance.
The salad above doesn’t really have a recipe, it’s made with ribbons of zucchini and yellow squash, tossed together with arugula, shaved parmesan, basil, parsley and toasted hazelnuts, the dressing is fresh lemon and olive oil whisked together. I call it my Zucchini Ribbon Carpaccio because everything is raw but the lemon dressing helps to soften the rawness.
On to a few of my other favorites!
Zucchini Roll Ups with Ricotta and Corn
Zucchini Ribbon Salad with Whipped Ricotta
Zucchini Boats with Cheese and Cherry Tomatoes
Zucchini Noodle Pasta with Roasted Tomatoes and Burrata
Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream
My adaption from Half Baked Harvest, Three Cheese Ravioli
Enjoy the end of summers bounty, Labor Day is almost here and the fall season is right around the corner in my neck of the woods, which I’m actually looking forward to!
Check out my Instagram account to see what I’ll be cooking up in the new season ahead.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
