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Zucchini Ribbons with Peaches and Toasted Nut Cream

Prep Time:

[pre/cook time]

Cook Time:




[zucch level]

About the Recipe

[Zucch ribbon intro]


<li>3 zucchini or summer squash (about 1 ½ lbs) sliced lengthwise ¼ inch thick.</li> <li>3 peaches, halved</li> <li>¼ cup extra virgin olive oil</li> <li>Salt</li> <li>Freshly ground pepper</li> <li>2 Tbsp chopped parsley</li> <li>2 Tbsp finely chopped mint</li> <li>2 Tbsp macadamia or cashew nuts, toasted and finely chopped</li> <li>¼ cup macadamia or cashew cream</li> <li></li> <li>For cream:</li> <li>¾ c. macadamia or cashew nuts, soaked in water for 30 minutes, drained</li> <li>¼--½ cup cool water</li> <li>1 to 2 Tbsp agave nectar or maple syrup (to your sweetness preference)</li> <li>splash of vanilla extract</li> <li></<li>


Light a grill. Brush squash and peaches with half of the oil and season with salt and pepper. Grill over moderate heat until slightly softened, about 4 minutes. Cut the peaches into wedges. Stack the zucchini and thinly slice lengthwise into ribbons.

In a bowl, toss the squash, parsley, and mint with the remaining oil; season with salt and pepper. Transfer to a platter and top with the peaches and chopped nuts. Top with cream.

For cream:

Place all the ingredients (start with ¼ c water and add more if needed) into a blender and mix for about 5 minutes until whipped and smooth.

Recipe adapted from Alyssa Gorelick.

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