In our first cooking activity of the year, students made “Zucchini Ribbons” from the Summer issue of ChopChop. They began by cutting the zucchini with a vegetable peeler to make beautiful green and white ribbons. An adult finished the recipe by lightly sautéing the ribbons in a bit of olive oil until just tender. The kids loved hearing the pan “sing” as the zucchini cooked. Students topped their ribbons with a sprinkle of Parmesan cheese and devoured them!
I hope you have a chance to make Zucchini Ribbons and other great ChopChop recipes at home.
Ingredients
4 small zucchini, ends trimmed and cut in half to make two short columns
2 teaspoons olive oil
¼ cup water
Parmesan cheese
Directions
- Using a peeler or a small knife, cut the zucchini into ribbons.
- Put the zucchini, oil and water in a large skillet and bring to a boil over high heat. Stir well and cook until the zucchini is tender, about 2 minutes.
- Serve warm, or at room temperature, topped with Parmesan cheese.
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