Zucchini Ribbons Romesco! Zucchini ribbons are served with a flavorful homemade (vegan) Romesco sauce in this simple, yet mouthwatering, summer dish!
Summertime is a fantastic time to make the switch from pasta to “zoodles” (zucchini noodles), especially if you’re looking for lighter dishes and no-cook sauces.
For these Zucchini Ribbons, I skipped the spiralizer and turned to my trusty (and dangerous — I almost lost a finger a few weeks ago) mandolin to make pappardelle-like strips that are hearty enough to fill in for its carby alternative.
(If you don’t own a mandolin, you can use a vegetable peeler to peel the long strips.)
The star of the show in this dish, however, is the insanely flavorful Romesco sauce that comes together in a snap in the food processor or blender! It’s bright and fresh and goes well with everything from vegetables to pasta to meats and fish.
Looking for more zucchini noodle recipes? Try my Avocado & Shrimp Zoodle Bowls and Zucchini Noodles with Kale, Onion & Goat Cheese!
Ingredients
- Zucchini
- Jarred roasted red peppers
- Garlic cloves
- Roasted almonds
- Roma tomatoes
- White wine vinegar or red wine vinegar
- Smoked paprika
- Cayenne pepper
- Sea salt
- Extra-virgin olive oil
- Chopped kalamata olives
Instructions
Prepare the Zucchini:
Use a mandolin or vegetable peeler to create long, thin strips from the zucchinis. Set aside.
Make the Romesco Sauce:
In a blender or food processor, combine the roasted red pepper, garlic, almonds, tomatoes, vinegar, smoked paprika, cayenne, and salt. Pulse until the mixture is chunky.
Open the feed spout and gradually add the olive oil while pulsing. Blend until the sauce is textured, not completely smooth.
Cook the Zucchini:
Heat a large skillet over medium-high heat. Add the zucchini strips and about 2 tablespoons of water.
Cover the skillet with a lid or an overturned plate and steam the zucchini for 3-4 minutes.
Uncover and cook until most of the water evaporates.
Combine and Serve:
Pour in about half of the Romesco sauce and gently shake the pan to coat the zucchini.
Cook for an additional 2-3 minutes to warm the sauce and soften the zucchini.
Add the chopped kalamata olives and toss to combine.
Serve immediately, optionally with a sprinkle of cheese.
Recipe FAQ’s
You can use a knife to cut thin slices of zucchini. Be sure to cut them as evenly as possible for consistent cooking.
You can substitute almonds with other nuts like walnuts, hazelnuts, or cashews. Sunflower seeds can also work as a nut-free option.
Yes, you can make the Romesco sauce ahead of time and store it in the refrigerator for up to a week.
I find that this is best enjoyed right away as the zucchini can continue to release liquid and make the sauce a bit watery. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days & reheadted gently on the stovetop or in the microwave.
Variations & Substitutions
Try these variations!
- Power it up with your choice of protein; chicken, shrimp or sausage would work great here.
- Subtly change up the sauce by using hazelnuts or cashews instead of almonds.
- No time for noodles? Roast, grill or sauté zucchini and serve drizzled with that dreamy sauce!
Zucchini Ribbons Romesco
