Sautéed Zucchini Ribbons

Wonderful anytime of year, fresh from the garden or farmer’s market zucchini makes this even better.


  • 1 tablespoon The Olive Scene Tuscan Herb Olive Oil

  • 4 medium size Italian zucchinis (3 yellow and 1 green)

  • sea salt and freshly cracked pepper, to taste

  • 1-2 tablespoons fresh flat leaf parsley, chopped (optional) Instructions


  1. Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds.

  2. Discard the seeded center of the zucchini.

  3. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.

  4. Heat the olive oil in a large skillet over medium heat.

  5. Add the zucchini and toss lightly with tongs to coat with the oil.

  6. Sauté until just barely tender, about 6-10 minutes.

  7. Sprinkle with salt and pepper and taste, and parsley, if using.