Recipe courtesy of
Alessandra Bulow
for
Food Network Kitchen
Recipe courtesy of
Alessandra Bulow
for
Food Network Kitchen
Watch how to make this recipe.
Zucchini Ribbons Agrodolce
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 193
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 309 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 3 grams
The secret to transforming raw zucchini into a quick and vibrant no-cook summer side is likely already in your pantry. We use a Y-shape vegetable peeler to turn the zukes into elegant ribbons, then add a perfect ratio of vinegar, sugar, salt and pepper to create a tangy agrodolce, Italy’s famous sweet-and-sour sauce. Light and refreshing, this simple but elegant dish is great on its own or paired with grilled steak, sausages, chicken or fish.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 193
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 309 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 3 grams
Ingredients
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Directions
- Blot any moisture from the zucchini with a kitchen towel. Trim the ends of each zucchini and use a Y-shape vegetable peeler to peel each zucchini longways into ribbons about 2 1/2 to 4 inches long. Transfer the ribbons to a large bowl.
- Add the vinegar and sugar to the bowl and toss together with tongs. Add the olive oil and season with 1 teaspoon salt and several grinds of black pepper. Toss again. Garnish with mint leaves if using and serve immediately with tongs (see Cook’s Note).
Cook’s Note
The zucchini will release more of its liquid as it sits; if you're not serving it immediately, toss it together again and drain off excess liquid if necessary. The dish can be refrigerated in an airtight container for up to 8 hours.
