Sauteed Zucchini Ribbons

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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.

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

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Sauteed Zucchini Ribbons

5 from 1 vote
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  • 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!
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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.

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  1. Jill says

    I saw this recipe today and had to try it out so I made it for supper tonight and it was SO good. The ribbons were almost silky and the garlic added great flavor. Thanks for a great recipe!

  2. EcoCatLady says

    OOOOOO! I'm gonna have to try this. My garden has made a remarkable recovery from the hail storm, but it's about 6 weeks behind where it should be, so I'm just now starting to get some zucchini. I'm hoping for a long Indian Summer!

  3. Becki's Whole Life says

    How fun to have the zucchini in thin ribbons. I bet it cooks up really nice like that. I need to get a better veggie peeler from my pampered chef friend.

    Look at you with your gourds – you are ready for fall!