Recipe courtesy of Kathleen Daelemans

Zucchini with Green Peppercorns, Lemon, and Parmesan

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
  • Nutrition Info
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1 lemon, juiced

1 tablespoon extra-virgin olive oil

Coarse grained salt and cracked black pepper

1 teaspoon green peppercorns, drained and smashed

1 zucchini, sliced lengthwise into paper thin slices, see Cook's Note*

Parmesan, sliced into long curls


  1. Whisk together the lemon juice, olive oil, salt, pepper, and green peppercorns. Taste and adjust seasonings. Roll each zucchini slice into a coil and place on serving plate. Pour dressing over zucchini. Drop Parmesan shavings over the plate. Serve immediately.

Cook’s Note

To make zucchini ribbons, cut a thin slice off the zucchini, discard. Place zucchini cut side down on a cutting board so it doesn't roll. Drag a sharp carrot peeler across the zucchini, pressing down hard as if you were peeling a carrot. You will get nice long ribbons and if you don't so what! The dressing is delicious and presentation doesn't always matter! Do the best you can and move on.

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