Zucchini ribbons and zucchini ‘noodles.’ You have probably heard all about them. If you have not tried them out, now is the time! They are light, easy to prepare and rich in copper, manganese and vitamin C. It’s a quick and delicious way to get in lots of nutrients.

2-3 small whole zucchini from Jones Farm
1/2 tablespoon sea salt
3 tablespoons extra virgin olive oil
Freshly cracked black pepper
2 ounces shaven parmesan
3-4 basil leaves from In Good Heart Farm

1. Remove the stem from the end of the zucchini.
2. Using a mandolin, vegetable peeler, or sharp knife, slice off a 1/8 (or thinner)- inch strips lengthwise. Continue to slice all of the zucchini. Arrange them on a plate. Sprinkle with salt to season. Drizzle olive oil across the zucchini. Top with pepper, parmesan and basil.

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