zucchini ribbons

October 16, 2013 • Nancy Wolfson-Moche

Noticing pumpkins on every stoop, I went to the market and was drawn to their cucurbit cousins, zucchini, aka courgettes. Prepared simply, raw, these cucurbits satisfy for breakfast.

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serves 2

INgredients

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½ zucchini

1 lemon

1 Tablespoon EVOO (Extra Virgin Olive Oil)

pinch of pink sea salt

fresh ground black pepper to taste (optional)

1 grape tomato

Process

Wash zucchini and lemon. Use a mandolin to slice the zucchini into paper-thin ribbon-like strips.

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Arrange the ribbons on each plate.

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Squeeze the lemon

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and pour about a teaspoon on each plate. Sprinkle with sea salt and drizzle with olive oil.  Add pepper if desired

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and embellish with a halved grape tomato.

©Nancy Wolfson-Moche 2013

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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
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