Zucchini Ribbons

Try this recipe with any kind of zucchini you like; they are most plentiful in late spring and early summer. 

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Hands-on time: 15   |    Total time: 15   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Measuring cup
Measuring spoon
Wooden spoon
Large skillet
Vegetable peeler


4 unit small zucchini, ends trimmed and cut in half to make two short columns
2 teaspoon olive oil
1⁄4 cup water


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Using a peeler or a small knife, cut the zucchini into ribbons.
  2. Put the zucchini, oil, and water in large skillet and bring to a boil over high heat. Stir well and cook until the zucchini is tender, about 2 minutes.
  3. Serve at room temperature.

Sprinkle with crumbled feta cheese or finely grated parmesan cheese just before serving.