The perfect summer side dish!

I love recipes that don’t require any measuring. That’s my favorite way to cook! This dish is crunchy, flavorful, and refreshing on a warm day. It also looks damn fun! Zucchini is peeled into ribbons and tossed with freshly squeezed lime juice, chili powder, salt, and pepper. That’s it! Raw zucchini gets a total transformation by the preparation method. It’s vegan and gluten free and dairy free and all that jazz if you care but if don’t, it’s just a fantastic summer side dish.

This only takes a few minutes to prepare and you can make as much or as little as you’d like. Photographed here is about five zucchini in a deep bowl. If you’re scaling up, I recommend peeling each zucchini, tossing with the juice of half a lime, and sprinkling the chili powder, salt, and pepper as you go. Just keep building the salad up to get the proportions right and to make sure that all of the ribbons are seasoned correctly.

The hardest part is peeling the zucchini. First use a peeler to remove the skin. Then use the peeler to slice ribbons off of the zucchini, rotating the zucchini with each peel to keep ribbons thin. That’s it! For each zucchini, toss with the juice of half a lime, a pinch of chili powder, and salt and pepper to taste. Add lime zest if you’re feeling extra fancy. This was a hit at my Cinco de Mayo party!

Mexican Zucchini
2 zucchini
1 lime
Chili powder
Salt, pepper
Optional: lime zest

1. Wash zucchini and pat dry with a paper towel. Slice off ends. Use a peeler to remove skin. use the peeler to slice ribbons lengthwise from the zucchini, rotating the zucchini with each peel to keep ribbons thin.
2. Set zucchini in a bowl and toss with the juice of one lime (half a lime per zucchini if you want to make more). Sprinkle with chili powder and salt and pepper to taste. Add lime zest if you’re feeling extra fancy. Enjoy or refrigerate until ready to eat.

Happy peeling,

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