Sharing a seasonal zucchini ribbon salad recipe 

If you like easy recipes you are in the right place.

Regular readers of Everyday Edits you likely stumbled upon one of my recipes. You also know that it’s rare for my recipes to not go off the rails somewhere between “preheat the oven” and “let cool.”

So I was psyched when I made this zucchini ribbon salad without any ingredient mishaps.

Zucchini is in the final stretch for the garden season here in Colorado. My dad dropped off zucchinis which weighed more than my 3rd child at birth.

There is a whole ne world of vegetables that do not originate in a can.

I could not make one more of these cakes. keep baking this cake.

So when I found this recipe in Stanley Tucci’s cookbook (a gift)  and it had only four ingredients it was like Stanley whispered to me, “you got this.”

What I loved about this zucchini salad was the short list of ingredients (salt, pepper and lemon juice).

The hardest part was not having a fancy peeler and grabbing the only peeler I had in my kitchen drawer.

I suggest transferring the zucchini ribbons to a paper towel before plating them to soak up the excess moisture.

I don’t know if it would make the zucchini perkier a little longer. If you have suggestions on perkier zucchini please leave me a comment.

ZUCCHINI RIBBON SALAD RECIPE

Also, this is a last minute prep salad. You don’t want to leave this out for long or it starts to get “tired.”

Thank you for stopping by today. I would file this under a perfect recipe for beginners-like these desserts.