Zucchini Ribbons with Red Onions; the last of Italy

I have a love / hate relationship with kitchen gadgets.

I want them but I don’t always use them once I finally decide to get them.

I bought a food processor several years ago. I used it for a few weeks, then we moved and it was packed away. I rediscovered it last summer and immediately got a cover for it and put it on the counter in the pantry so I could have easy access.

I’ve used it twice.

I needed a pressure cooker but not enough to pay full price for one. But when they were on sale I snapped one up quickly. I used it fairly often that first year, and a few times the second year. It’s now gathering dust in a corner somewhere.

I bought a spiralizer a few years ago and that has been more successful. Mon mari loves what it does for potatoes and I love what it does for butternut squash.

I rarely use it for it’s intended purpose, though, which was zucchini noodles.

I thought about it for this dish – then just grabbed the vegetable peeler.

I stopped when I got to the center of seeds. Zucchini are so plentiful one can donate freely to the compost.

Zucchini Ribbons with Red Onions

Total time: 25 minutes


  • 1 medium zucchini (courgette), about 8 ” (20cm)
  • 1 large red onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tbs fresh basil, chopped
  • 1 tbs pesto rosso or pesto

Zucchini Ribbons


  • Cut zucchini into thin ribbons using a vegetable peeler.
  • Sauté onion in large skillet over medium heat until starting to brown.
  • Add garlic and sauté another few minutes.
  • Add zucchini and stir-fry 2 minutes longer.
  • Stir in pesto rosso (or pesto) and basil.
  • Remove and serve.

Print Recipe

The garden is in full production mode now. I am picking summer squashes, tomatoes and green beans every day. My freezer is getting full of soups for winter, both tomato and summer squash. The Roma’s are starting to ripen and they’re peeled, chopped, bagged and frozen.

The onions and shallots have been pulled, cured, braided and hung in the cellar. I finished the last lot today. I have 17 braids of shallots, 17 of brown onions, and 10 of red onions. I also planted sweet onions this year which we have been eating since late May. They don’t keep so we’re eating them first.

I’m not quite sure why I thought we needed so many onions…. but I’m seeing French Onion Soup on the menu this winter.

Here’s one last photo from Italy.

We were in Verona. Naturally, we had to see Juliet’s Balcony.

I managed to get the photo over the tops of the heads of the throng of people beneath it.

Last update on July 30, 2017


11 thoughts on “Zucchini Ribbons with Red Onions; the last of Italy”

  1. Your zucchini recipe will be a change from mine using then and the onions cross cut with a mandoline slicer, cooked in a frying pan with olive oil and some fresh thyme added to it.
    I am so envious of your vegetable production. So far I’ve managed to get in two varieties of tomato this year and one planting of beans this season – all late so I have yet to harvest anything. Snails and slugs got to both lots of lettuce seedlings overnight but we have managed to pick a few strawberries and raspberries. Hopefully next year I will be able to get everything started much earlier now I am a bit more organised.

    • Gill, try putting eggshells around the lettuce next year (if you don’t like poison) I plant climbing beans and they have been producing nicely for about a week and will last until late Sept. As to the tomates…. Lots but I have to spray which I hate Ah well…. it is what it is Reminds to pick and use more fresh thyme

  2. I have heard that Europe is thronged with tourists this year, and not just Americans but all nationalities. Like you, I have kitchen gadgets I rarely use. I did discover recently, however, that a food processor does a superior job of cutting the butter into flour for scones and/or pie crust. Worth washing the bowl, lid, and blade.

  3. I’m not really a fan of zucchini – except when it’s in ribbons. This looks beautiful! I’m sure it would have been beautiful if you’d used the spiralizer too but really, the peeler produces such pleasing results. (I hope you noticed the alliteration there…. :-))

    I’m reminded of the year that Mum got a mandolin. She mandolined EVERYTHING. What I remember most were her soups. They were spectacular – jammed full of mandolined vegetables. And then, suddenly, the mandolin went into a cupboard, not to be found until we were tidying out the house when Mum and Dad moved into an assisted living apartment.

    • Lovely alliteration (do sounds count?) I have been through mandoline stages… It’s one of the few things that I use regularly, if not often. I’ve had mine for 30 years and use it 10 – 12 times a year. Easier to wash than the food processor lol

      • We hardly ever use our mandoline these days. We tend to use a knife, box grater, or vegetable peeler (they’re easier to wash than the mandoline) instead. Except when we’re having rosti….

  4. I think many of us may have that love/hate thing with the gadgets. My reverse: I got a mandolin. It sat in the cabinet for over 3 or 4 years. One night several of us were doing a cooking night doing spring rolls. One of us happened to be an ex-chef. Waiting for a late arrival, we drank wine. The subject of mandolins came up. I said I had one never used because I couldn’t figure it out. He said bring it on. When I have one where I am, I use it at least twice a week.
    I get the zucchini ribbons but last night I had a kohlrabi … spiralizer and lime juice! Nice.

    • It did look in rather excellent condition for it’s age…. Could be re-done for the camera-toting tourists. And I don’t think it was real in the first place lol

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