So here’s the thing. I am well aware that I love vegetables maybe a little more than the next guy. Eggplants and tomatoes really float my bloat. Thus, it is perfectly normal for me to sit down to an entire zucchini for lunch.
That does not mean you should laugh at my giant plastic lunch containers and Big Salads – you know who you are . Yes, I may have just polished off a whole zucchini for lunch. Yes, it was awesome. But I caught you knawing on some kale the other day. SO THERE.
I mean, it’s not like I grab a zucchini out of the crisper drawer and start chomping away (although I wouldn’t put it past me when I’m hangry). No, I truly believe in presentation when it comes to food. The prettier my food, the better it tastes.
These pretty little Lemon Pepper Zucchini Ribbons are laughably easy, but you can totally pass them off as gourmet. They would make a great little side salad if you’re looking for something unique. But they also pair well with some tempeh or pecans for a more wholesome lunch.
The best tool for making the ribbons is a Y peeler. I don’t have one, so I made do with a cheese slicer contraption I found in my kitchen drawer. A carrot peeler should work just fine, and if you don’t have that, just make zucchini noodles with a sharp knife.
Since the ingredients are few, make sure you get the best quality you can find. A nice, ripe zucchini explodes with some cracked black pepper and lemon zest. Extra virgin olive oil is the icing on the cake. Drizzle away, friends. Drizzle away.
- 1 large zucchini
- 2 teaspoons extra virgin olive oil
- 1 lemon
- coarse black pepper, to taste
- Using a Y-vegetable peeler, a carrot peeler, or a sharp knife, shave the zucchini into ribbon shapes.
- Drizzle the olive oil onto the zucchini ribbons. Zest the lemon and add to the zucchini. Add the pepper. Serve.
Serves two as a side, but can serve one as a main with some added tempeh or pecans.
Tastes best when eaten immediately but holds up well for a few hours in the fridge