This side paired very well with lamb chops we had for dinner – got the recipe from Cooking Light, though I sauteed the ribbons instead of using them raw. Would make again.
• 4 medium zucchini
• handful green onions
• 3/4 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped fresh mint
• 2 to 3 Tbsp. fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
Using a mandolin or vegetable peeler, slide zucchini in thin ribbons. Toss with salt and pepper and lightly sauté. Place in a large bowl and toss with mint, green peppers, lemon juice, olive oil, and feta.