Zucchini Ribbons With Olives, Mint And Ricotta Salata Recipe

Name: Zucchini Ribbons With Olives, Mint And Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small green zucchini; 2 small yellow zucchini; 20 Nicoise olives, pitted and chopped; 2 green onions (scallions) washed well and thinly sliced on the diagonal; 1/3 pound ricotta salata, crumbled; 2 tablespoons fresh mint leaves, torn into pieces; 1 zest of a small, unsprayed lemon; 1 teaspoon Dijon mustard; 1 tablespoon sherry vinegar (or white wine vinegar, or champagne vinegar...); 3 tablespoons extra virgin olive oil; Squeeze or two of lemon juice; Fine grain sea salt and freshly ground pepper

Servings: persons

2 small green zucchini
2 small yellow zucchini
20 Nicoise olives, pitted and chopped
2 green onions (scallions) washed well and thinly sliced on the diagonal
1/3 pound ricotta salata, crumbled
2 tablespoons fresh mint leaves, torn into pieces
1 zest of a small, unsprayed lemon
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar (or white wine vinegar, or champagne vinegar...)
3 tablespoons extra virgin olive oil
Squeeze or two of lemon juice
Fine grain sea salt and freshly ground pepper

1
Trim the end of the zucchinis and using a vegetable peeler, shave each one into thin, long strips. Continue to peel each zucchini until you reach the seedy core. Discard the core and place the ribbons of zucchini into a medium bowl.
2
To make the vinaigrette place the Dijon mustard, vinegar and some salt and pepper in a bowl and whisk to combine. Slowly add the olive oil, whisking constantly to form and emulsion. Set aside.
3
Into the bowl with the zucchini ribbons add the olives, green onions, ricotta salata, mint leaves and the lemon zest. Add the vinaigrette and using your hands or some tongs toss to coat. Add a squeeze or two of lemon juice. Check and adjust seasonings.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 small green zucchini, 2 small yellow zucchini, 20 Nicoise olives, pitted and chopped, 2 green onions (scallions) washed well and thinly sliced on the diagonal, and more.

Yes, Zucchini Ribbons With Olives, Mint And Ricotta Salata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Ribbons With Olives, Mint And Ricotta Salata

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