Summer recipe: zucchini ribbons with tomato and olives

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Leggi questo post in: Italiano

Limit your time at the hot stove with this delicious summer recipe! Family and guests will love zucchini ribbons with tomato, black olives and basil!

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!

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

Limit your time at the hot stove with this delicious summer recipe! Family and guests will love zucchini ribbons with tomato, black olives and basil!

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 

Limit your time at the hot stove with this delicious summer recipe! Family and guests will love zucchini ribbons with tomato, black olives and basil!

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)

Limit your time at the hot stove with this delicious summer recipe! Family and guests will love zucchini ribbons with tomato, black olives and basil!

  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.

Limit your time at the hot stove with this delicious summer recipe! Family and guests will love zucchini ribbons with tomato, black olives and basil!

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.

Stay healthy and cool with this SUGAR-FREE lemonade recipe! It's sooo good and refreshing, the best way to stay cool in the hot summer months! www.cucicucicoo.com

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

How to make homemade iced tea, the best drink on a hot summer day! A recipe for all natural sun brewed or boiled tea. www.cucicucicoo.com

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

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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!

Limit your time at the hot stove with this delicious summer recipe! Family and guests will love zucchini ribbons with tomato, black olives and basil!

 

12 COMMENTS

  1. Sembra deliziosa!!! Mi sa che la proverò!

    Mi dispiace per il regalo, ma è proprio un errore irrimediabile? Nessuna possibilità di salvare il lavoro fatto finora? Che peccato…

  2. ciao, scusa, ma per nastri, intendi di tagliare le zucchine con quel pelapatate strano fatto a forma di ferro di cavallo?? o rimangono troppo sottili ?
    sono stata troppo confusionaria nel formulare la domanda ??
    mi spiace per il lavoro, si prende una grande rabbia quando nn si ragginge il traguardo!
    sicura che nn c'è rimedio? magari con un pò di pazienza… risolvi.
    grazie di tutto.

  3. diciamo che il regalo l'ho finito lo stesso e lo regalerò, ma come regalino più piccolo a qualcuno che non si scoccierà dei suoi diffetti. quindi non è completamente sprecato, ma è fastidioso lo stesso, soprattutto per tutto il lavoro messo. pazienza!

    @ gragra: non lo so se "nastri" è la parola migliore. in inglese la ricetta si chiama "zucchini ribbons", letteralmente "nastri". comunque, sì, hai capito bene, devono essere molto sottili.

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