April 08, 2021 1 min read

Sautéed Zucchini Ribbons with Shrimp:

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  • 1 tablespoon Tuscan Herb Olive Oil
  • 4 medium size Italian zucchinis
  • sea salt and freshly cracked pepper to taste
  • 1-2 tablespoons fresh flat leaf parsley, chopped (optional)






Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini.  Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture. Heat the olive oil in a large skillet over medium heat. Add the zucchini and toss lightly with tongs to coat with the oil.  Sauté until just barely tender. Add shrimp to the marinade and add to pan to cook. Sprinkle with salt and pepper and taste, and parsley, if using.