Best Ribbon Zucchini With Yellow Wax Beans Recipes

Zucchini Ribbons with Herbed Butter image

Provided by Patrick and Gina Neely : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 zucchini
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

Ribbon Zucchini with Yellow Wax Beans image

Provided by Martha Stewart

Number Of Ingredients 7

1 pound small zucchini, 4 to 6 zucchinis
1 tablespoon olive oil
1 small yellow onion, peeled and finely diced
4 ounces yellow wax beans, cut into 1/2-inch dice
2 plum tomatoes, seeded and cut into 1/4-inch dice
2 tablespoons freshly chopped chives
Salt and freshly ground pepper

Steps:

Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut each side into long, thin strips.
Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans, and saute until just beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.
Reduce heat to medium, cover, and cook until zucchini is tender and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.

Sauteed Zucchini and Yellow Squash with Mint image

Provided by Martha Stewart

Number Of Ingredients 9

3 tablespoons olive oil
1 medium garlic clove, minced
1 small onion, thinly sliced
2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces
2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces
1/8 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper
1/3 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)

Steps:

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.