Sesame Zucchini Ribbons Recipes

Steps:

• Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
• Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

Steps:

• For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Steps:

• Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
• Heat vegetable oil and sesame oil in a large pan.
• Add carrots and saute for a minute or two.
• Add zucchini and squash and continue to saute until they start to soften.
• Add soy sauce and continue to saute until veggies are desired tenderness.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.

Steps:

• Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
• Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
• Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.

Steps:

• Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.
• Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.
• Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.
• Transfer to a colander set over a bowl.
• Repeat with remaining 1 T vegetable oil and the ribbons.
• Let stand in colander 20 minutes to drain; transfer to serving bowl.
• Toss with juice and sesame oil; salt and pepper to taste.

Steps:

• Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
• Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
• Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
• Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
• Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.

Steps:

• Using a mandoline or sharp knife, cut the zucchini lengthwise into 1/3-inch-thick slices. Halve the onions lengthwise, and cut into 1/3-inch-thick slices. Transfer the vegetables to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour.
• Meanwhile, bring the vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
• Rinse the zucchini and onions well, and drain. Pat dry between paper towels.
• Transfer the zucchini and onions to a large bowl; pour in the brine. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks).

Steps:

• Cut the zucchini in half lengthwise and then into 1/2-in. slices. Place in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until tender., Meanwhile, in a small bowl, combine the oil, lemon juice, sesame seeds, soy sauce, salt and pepper. Transfer zucchini to a serving bowl; drizzle with sesame mixture and toss to coat.