BrokeAss Gourmet

BrokeAss Gourmet

Zucchini Ribbons with Feta

  • Prep Time 10 minutes
  • Cook Time 6 minutes
  • Estimated Cost $7.50
  • 1 Comment

Look, I'm not going to do that annoying thing where I try to lead you to believe that these zucchini strands taste remotely like pasta. I'm not stupid, and neither are you, so let's just go ahead and acknowledge that we both know they obviously taste like zucchini.

That said, these just might be your new favorite summer side dish. They take just a few minutes to prepare, and are just as tasty hot as they are cold. Thin strips of zucchini soak up the flavorful olive oil, garlic, salt and pepper added to them, and a sprinkle of Feta cheese adds just enough pungent tang. They'd also be great with crumbled goat cheese, or even something drier, like cotija or Parmesan.

There are 2 ways to turn whole zukes into the thin ribbons pictured. You can cut them into a long julienne them by hand, or you can use a julienne peeler (my method of choice). 

See how easy? All you do is peel, and you're left with perfect, even vegetable ribbons. 

Serve the finished dish alongside burgers, sandwiches or sausages, or use as a low-carb base for meatballs (but be sure to assure your guests that you have absolutely NO intention of passing it off as spaghetti).

Ingredients

  • 2 tbsp extra virgin olive oil Pantry
  • 3 cloves garlic, chopped Pantry
  • 2 pounds zucchini, julienned (no need to peel) $2 
  • salt and pepper to taste Pantry
  • dash or 2 of red pepper flakes $2 for 1 oz.
  • 3 oz. crumbled feta cheese $3.50 for 6 oz. 

Recipe Serves 4

Directions

  1. Heat the olive oil in a large, heavy-bottomed pan over medium heat.
  2. Add the garlic and cook, stirring occasionally, for about one minute, just until garlic begins to soften.
  3. Add the julienned zucchini and cook, stirring occasionally, for about 3 minutes, just until it softens (don't let it get mushy).
  4. Remove the pan from heat.
  5. Toss with salt, pepper, and red pepper flakes to taste.
  6. Serve (or cool and serve either cold or at room temperature), topped with crumbled feta. 

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