Zucchini Ribbon “Pasta” with Manouri Cheese
A light, refreshing vegetarian dish featuring zucchini ribbons marinated in lime juice, topped with creamy manouri cheese and crunchy hazelnuts. This summer-ready recipe is a healthy alternative to traditional pasta — ideal for warm days or light lunches.
A light, refreshing vegetarian dish featuring zucchini ribbons marinated in lime juice, topped with creamy manouri cheese and crunchy hazelnuts. This summer-ready recipe is a healthy alternative to traditional pasta — ideal for warm days or light lunches.
Info
Prep Time:
15mCook Time:
15mDifficulty Level:
Ingredients
Servings: 4
- 600 g fresh, firm green zucchini
- 2 radishes, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
- 50 g hazelnuts
- 50 ml olive oil
- Juice and zest of 2 limes
- A drizzle of honey
- 100 g manouri cheese, crumbled
- 2 tbsp fresh mint leaves
- 2 tbsp fresh dill fronds
- Toasted bread, for serving
Directions
Prepare the zucchini:
Wash and dry the zucchini. Using a vegetable peeler or mandoline, slice them lengthwise into thin ribbons, resembling pappardelle.Marinate:
Place the zucchini ribbons in a bowl, sprinkle lightly with salt, and drizzle with a bit of lime juice. Toss gently and let marinate for 10 minutes.Drain:
After marinating, tilt the bowl and drain off the excess liquid, leaving just a small amount to retain flavor.Toast the hazelnuts:
In a dry, non-stick pan over medium heat, toast the hazelnuts until golden and aromatic, shaking the pan frequently to prevent burning. Once cool, slice them in half.Make the dressing:
In a small bowl, whisk together the honey, plenty of freshly ground pepper, the remaining lime juice, and some lime zest. Slowly drizzle in the olive oil while whisking until emulsified.Assemble the salad:
Pour the dressing over the marinated zucchini and toss to coat evenly. Transfer to a wide serving platter.Finish and serve:
Top the zucchini with radish slices, toasted hazelnuts, mint, dill, and crumbled manouri cheese. Drizzle with a little extra olive oil and serve with toasted bread.
Recipe Tips
For extra depth of flavor, prepare the zucchini and dressing a few hours in advance and keep them refrigerated — this allows the zucchini to absorb the lime and olive oil fully. If manouri isn’t available, substitute with feta or ricotta salata for a similar texture and flavor.
