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Zucchini Ribbons Recipe

Sauteed Zucchini Ribbons with lemon zest and chili flakes. A quick and simple side dish! Delicious with eggs for breakfast or grilled protein for dinner. Keep it vegan or jazz it up with cheese.

4.7 from 145 votes
19 mins
Total Time
4
servings
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Zucchini Ribbons

How to Make the Best Zucchini Ribbons

These sautéed zucchini ribbons are a quick and elegant way to enjoy fresh summer squash. By using a vegetable peeler to create thin ribbons instead of slicing, you get a delicate texture that cooks in just minutes. The combination of garlic, chili flakes, and bright lemon zest transforms simple zucchini into something truly special.

This versatile side dish works beautifully with almost any meal. Serve it alongside scrambled eggs for a light breakfast, pair it with grilled chicken or fish for dinner, or toss it with pasta for a simple vegetarian main course. The recipe is naturally vegan, but you can easily add crumbled feta or shaved pecorino for extra richness.

The key to perfect zucchini ribbons is keeping the cooking time short. Just a minute or two in the hot pan is all you need—the ribbons should be slightly wilted but still have a bit of tender crunch. A final squeeze of fresh lemon juice brightens everything up and ties the flavors together.

Zucchini Ribbons

Zucchini Ribbons

Sauteed Zucchini Ribbons with lemon zest and chili flakes. A quick and simple side dish! Delicious with eggs for breakfast or grilled protein for dinner. Keep it vegan or jazz it up with cheese.

4.7 from 145 votes
CourseSide Dish
CuisineAmerican
Keywordzucchini ribbons, sautéed zucchini recipe, sautéed zucchini with garlic and lemon, sautéed zucchini ribbons
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Servings4 servings
Calories86kcal
AuthorChristina Hill
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Ingredients

Zucchini Ribbons

Instructions

Zucchini Ribbons

  1. Sauté garlic and red pepper flakes for 1 minute on medium heat until just softening.
  2. Add zucchini ribbons and cook 1-2 minutes more until just slightly wilted.
  3. Toss in zest and sea salt. Mix gently.
  4. Add a squeeze of lemon juice and a few grinds of black pepper.

Notes

  • Optional garnish suggestions: basil, cherry tomatoes, feta, pecorino, pine nuts, or toasted nuts.
  • For best results, use a vegetable peeler to create thin, even ribbons from the zucchini.
  • Don't overcook the ribbons—they should be just slightly wilted to maintain a pleasant texture.
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