Zucchini Ribbon Noodles RecipeThis refreshing summertime dish features thin ribbons of zucchini served with a simple sauce made of puréed red bell peppers called a coulis. It's beautiful served warm or cool, and can double as an appetizer or a light entree.
Here's the red bell pepper coulis recipe.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 8 medium zucchini (see note)
- 1 pint Red Bell Pepper Coulis
- 2 Tbsp chopped Italian parsley
- Kosher salt, to taste
- Fill a large pot with water and salt it generously with Kosher salt. It should taste like seawater. Bring the water to a boil.
- Fill a large bowl with ice water and set it aside.
- While the water comes to a boil, peel the skin off the the zucchini with an ordinary hand-held peeler. Discard the outer green strips.
- Continue peeling the inner white zucchini flesh into thin ribbons. You can stop when you hit the seedy bits at the center of the zucchini. (See note below.)
- When the water boils, lower the heat so that the water is gently simmering and then add the zucchini ribbons.
- Cook the zucchini for 30 seconds to 1 minute, then remove them and immediately transfer them to the cold water bath to chill them and stop the cooking process.
- As soon as the zucchini is cool (this should only take a few seconds), remove it from the water and drain it thoroughly.
- Toss with warm pepper coulis, garnish with chopped parsley and serve.
NOTE: Larger zucchini can be more bitter than smaller ones, especially the seedy cores. That's why this recipe calls for 8 medium zucchini rather than 4 to 6 large ones.