Sauteed Zucchini Ribbons

26 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Sauteed Zucchini Ribbons recipe by Barefeet In The Kitchen

Lightly sauteed, still crisp zucchini, tossed with just a bit of olive oil and sprinkled with salt and pepper. This was so delicious; I can not wait to make it again.

My husband actually said, “wow” and he was eating this right out of the pan as I was getting dinner on the table. Let me tell you, that was a big deal.

We are all starting to burn out on zucchini and the idea of a squash side dish that elicited a “wow” absolutely made my night. We didn’t even offer to share this with our boys.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

They were quite content with spaghetti and meatballs and I was perfectly happy to keep more of this for myself.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Sauteed Zucchini Ribbons

5 from 1 vote


  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 4 medium size Italian zucchinis I used 3 yellow and 1 green
  • kosher salt and freshly cracked pepper to taste


  • Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!


Filed under: , ,

Tagged with: ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

26 Comments Leave a comment or review

    Rate & Comment


  1. Anonymous says

    This was absolutely delicious! I used this as my "pasta" with shrimp scampi. My husband stopped eating scampi his with spaghetti noodles and had these instead too, it was so good. It is now in my weekly rotation.

  2. Katy Alldredge says

    When yellow squash is left on the vine too long the seeds get hard and nasty this was the perfect way to still use them. Wondering if I could freeze some like this hmmmmm

    • Mary says

      Hi Katy,
      I tried freezing shredded zucchini last year and I was unimpressed. There was way too much moisture in it after it had been frozen. It was usable for baking bread, but that is it. The zucchini just turned to mush. I haven't tried it with squash sliced into thin strips though. If you try it, let me know how it works!

  3. Mary says

    I tried your recipe and it was truly delicious. Mine wasn’t as colorful as yours pictured, however. Did you leave the zucchini peel on? I peeled mine before I sauteed them. Thanks!5 stars