Summer recipe: zucchini ribbons with tomato and olives

Our family really loves eating zucchini in the summer, so I’m always looking for interesting new ways to make it. My mother made this dish for me one time that I was visiting her, so I asked her for the recipe. It turns out that she’d cut out the recipe for these zucchini ribbons with tomato and olives from the newspaper The Boston Globe years earlier. I looked for the recipe online, but couldn’t find it, so I decided to share the tastiness with you!

I love this recipe because it uses some of the most flavorful summer produce all in one yummy dish!

Another great thing about this recipe is that the zucchini are cut into thin ribbons with a vegetable peeler, meaning that it only takes a few minutes to cook them. And the less amount of time I can spend in front of a hot stove in the summer, the happier I am!

Sauteed zucchini ribbons with tomatoes and black olives 

Ingredients:

• 2 lbs (900 grams) zucchini (about 3 large zukes)
• salt
• 1½ Tbsp. olive oil
• 1 clove garlic
• 2-3 plum tomatoes
• ¼ cup black olives (about a handful)
• 8 basil leaves (see my tips on growing a huge and healthy basil plant without spending!)
• ½ cup grated parmesan cheese (optional)

1. Using a rotary vegetable peeler, peel the zucchini lengthwise into ribbons. Peel the sides just until you reach the inner core of seeds. Save the column of seeds for another dish or throw them out (or better yet, compost them!)
2. Sprinkle the zucchini strips with salt and set them aside for 5 minutes. In the meantime, cut the tomatoes into cubes, the olives into thirds and the basil into strips. Then use your hands to squeeze the excess juices lightly from the zucchini.
3. In a large skillet over medium-high heat, heat the oil. Add the crushed garlic and swirl it in the oil for 20-30 seconds or until it starts to sizzle, and then discard it.
4. Add the zucchini and tomato. Cook for 2-3 minutes, stirring often, or until the zucchini softens and the tomato releases some of its juices.
5. Add the black olives and the basil and toss once more.
6. Serve at once, sprinkled with grated parmesan, if you so desire. Serves 4.

Even though the recipe calls for parmesan at the end, I never actually add it. Be careful not to add too much salt to the zucchini, otherwise you’ll ruin the whole dish.

This recipe is good warm or chilled, and can be served as a side dish or with rice or pasta. It’s perfect to prepare ahead of time or to serve at a summer dinner with friends.

If you love delicious summer eats, you definitely need delicious summer drinks, too! Try out my sugar-free lemonade recipe!

Or refreshing sun-brewed iced tea. The sun does the work for you so you don’t have to turn on the stove!

Once you try these zucchini ribbons with tomato and olives, you’ll want to make them over and over, so make sure you Pin the recipe!