Well gee, I didn’t know this was a thing. Zucchini ribbons tossed with olive oil and other goodies, in a salad. La Traviata in Austin, you taught me something.
As described on the menu: “Zucchini ribbons, green olives, fresh mint, parsley and shaved Pecorino Toscana”. I was intrigued.
Well gee, it was delightful! The soft and mild zucchini with its unctuous coating of olive oil was offset by the tartness of the green olives and fresh and bright flavors of the mint and parsley. The pecorino cheese provided a salty textural balance. It was a perfect dish.
I will be experimenting with zucchini ribbons soon. Expect a few recipes in the near future.
Copyright 2016, Glover Gardens Cookbook