A few years back, I had an assignment from Vegetarian Times magazine to create vegetable “noodle” recipes using a spiralizer. In the process, I also tested a julienne peeler to make vegetable "ribbons." To me the peeler is handy and much less fussy. It doesn't turn out the curly noodles that a spiralizer does, but it is quick and perfect for a soft vegetable like zucchini (and summer squash.) I like my OXO julienne peeler.

Using a julienne peeler, you can turn zucchini and summer squash into a super quick side dish. It takes a few peels to get the hang of it. I like to run the peeler all the way down the length of the squash for the longest pieces, but it’s easier on the fingers to hold the squash at one end and peel half way down and then flip it around and do the same thing. The shorter ribbons are just as pretty as the longer ones. You can also lay the squash down on a cutting board and peel it that way (as shown in OXO photo below) if you prefer. Whatever you do, discard the seedy core — you want most of your ribbons to have a bit of skin on them for the best texture.

OXO

Because there is so much surface area with this kind of shape, it would be next to impossible to get the kind of browning I like on vegetables without overcooking these. So you (and I!) must be content with a quick (1 minute) turn in a sauté pan (in butter infused with garlic), which just barely cooks the pieces through, leaving them still a bit al dente. That makes them perfect for seasoning with lime or lemon juice, chopped fresh herbs, and a smattering of toasted nuts or buttered bread crumbs if you like.

Serves 3 as a side dish

 

  • 1 pound medium zucchini or yellow squash (about 2), ends trimmed, washed and dried
  • 1 ½ tablespoons unsalted butter
  • 1 large clove garlic, smashed 1/2 teaspoon
  • kosher salt, more to taste
  • 2 teaspoons fresh lime juice
  • 2 tablespoons finely chopped toasted pine nuts, toasted sliced almonds, or buttered bread crumbs
  • 1 tablespoon chopped fresh cilantro, mint, or a combination

 

1. Set out a large mixing bowl. Working over the bowl, peel the squash lengthwise with the julienne peeler into thin strips. Work all the way around the squash until you get to the thick seed core. Discard the core(s). Break the strips up with your hands, as they can tend to clump together.  

2. In a large nonstick skillet, heat the butter over medium-high heat. When the butter has melted, add the smashed garlic clove and cook, occasionally flattening the garlic clove with a spatula, just until the butter and the garlic clove start to turn a light brown. Remove the garlic. Add the squash strips and the ½ teaspoon kosher salt and cook, tossing with tongs, just until the squash have become pliable, about 1 minute.

3. Remove the pan from the heat and add the lime juice and most of the chopped nuts (or bread crumbs) and herbs. Toss well. Taste and season with more salt if desired. Serve garnished with remaining nuts (or breadcrumbs) and herbs.