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Zucchini Ribbon Noodles with Red Pepper Coulis


Zucchini Ribbon Noodles

Zucchini Ribbon "Noodles"

Photo © Danilo Alfaro

Zucchini Ribbon Noodles Recipe

This 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


  1. Fill a large pot with water and salt it generously with Kosher salt. It should taste like seawater. Bring the water to a boil.

  2. Fill a large bowl with ice water and set it aside.

  3. 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.

  4. 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.)

  5. When the water boils, lower the heat so that the water is gently simmering and then add the zucchini ribbons.

  6. 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.

  7. As soon as the zucchini is cool (this should only take a few seconds), remove it from the water and drain it thoroughly.

  8. Toss with warm pepper coulis, garnish with chopped parsley and serve.
Makes 4 appetizer portions.

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.
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