I'll be the first to admit it. Zucchini is one of those vegetables that just bores me to tears. Oh jeeze. I do like zucchini, don't get me wrong, but it's always so... uninspiring? I feel like any way I make them, they just aren't spectacular, and while I enjoy them, they are definitely not on my favorite vegetables list. But... I'm pretty sure this recipe has changed me. Want to know the secret? Lemon! Lemon juice somehow, magically, takes zucchini from blah to bright and fresh. I'm not sure I'll ever be bothered to make zucchini a different way. Bless the lemon, y'all.
I think the best part of this recipe is that it's so dang easy and fast! You just need zucchini, olive oil, garlic, lemon, and salt and pepper. And some garlic powder if you're wanting some extra kick. But seriously, that's it! Super simple to make, but this might be the best zucchini I've ever had. Well, not counting zucchini cupcakes or cakes or tarts with cheeeese. But you know what I mean. This is the most delicious "weeknight dinner" zucchini evaaah.
Don't be intimidated by the "ribbon" part of the recipe... you can simply use a vegetable peeler to make long zucchini noodles, or you can even just use rounds in a pinch. If you have a fancy veg spiralizer, feel free to use that! Personally, I have this nifty little gadget that I got for $1.99 at Marshall's, and the best way I can describe it is a pencil sharpener for vegetables. I'm serious! I just stick my zucchini {or squash, or carrot, or whatever I want} in, and I twist, twist, twist, and ribbons {aka pencil shavings} come out. Haha! It's kind of my favorite kitchen gadget, honestly. It doesn't matter how you cut your veggies, the only important part is that you make this recipe! If you've fallen out of love with zucchini like I have, this might just convert you back to a zucchini-lover. Happy eating! 🙂
- 4 zucchini, cut into ribbons or rounds
- 3-4 garlic cloves, minced
- 2 tablespoon olive oil
- juice of 1 lemon
- salt, pepper, and garlic powder, to taste
- In a large nonstick saute pan, heat the olive oil and garlic until the oil shimmers and the garlic is lightly sizzling.
- Add in the zucchini ribbons, along with some salt, pepper, and garlic powder, and cook, stirring often, for 7-8 minutes. The zucchini should be soft but not soggy.
- When zucchini reach desired doneness, remove pan from heat and squeeze 1 lemon's worth of juice on the vegetables. Stir to combine.
- Add more seasoning as needed, and serve immediately!
Richard Hall says
I do like courgette ribbons (English for Zucchini), these were stupendous. Second time I added some petit pois and toasted almond slivers - magical!