Zucchini Ruffles

I think the idea for this recipe came from the delightful and eloquent Laura Calder. I must say, have fallen in love with her writing. I want her cook books. ALL of them~

Lucky enough to see her do a demo once here in Toronto, she was equally as charming on stage. Everything she does seems so effortless, and I’m sure, changes how a lot of people think about French food & cooking. 


This one is a snap to put together and good to know, especially when the zucchini are taking over your garden, growing in numbers you never thought possible. It’s a simple dish, really and can be finished and served in any number of ways. Remember though… this is all about the zucchini and should be made when they’re freshest.

My first thought – a smashing addition to any pasta dish! Yup. Right on top. A great add on for your fave noodle.

This would also be fantastic served with any breakfast involving eggs – a wonderfully tasty & welcome replacement for any gluten/flour product.

Also excellent as a side, especially during bbq season – you could even cook it on on your grill, using a sauté pan of course. Perfect alongside any burger, chicken, fish, pork…. limitless. The chameleon-like virtues of some vegetables are outstanding, and in the case of the prolific zucchini, probably a good thing.

You could whip this up a jiffy, when you get in the door famished and need something fast. In mere minutes you’re scarfing this down, marvelling at how simple & fantastic it is, while thinking about what to make next.

Zucchini Ruffles

With zucchini the star of this show, the smallish ones are preferable. Using a mandolin is best for thin slices – done exceptionally quickly. You could add lovely things like a bit of chopped fresh basil or mint, to dress it up. Adding some heavy cream to finish will really elevate it’s status, and send you swooning. Serves 2 – 4 as a side, depending on how hungry you are!

2 small zucchini (if it’s too much for your pan, cook in batches) or only use 1 – it’s sliced so thinly there will be a lot!
1 Tbsp extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Extras (to add for the last minute of cooking):
A sprinkle of shredded fresh basil or chopped fresh mint
A swirl of heavy cream, cook it down to thicken

With a mandolin, or very sharp knife, slice the zucchini into uniform rounds. (If you use a mandolin, cut only the ‘fat’ end of the zucchini… leaving the stem end as a bit of a handle!)

Heat a large, heavy nonstick skillet over medium heat and add the olive oil.

Add the zucchini rounds, and cook until wilted and soft, turning them over occasionally – this should only take a couple minutes. During the last minute, season with a sprinkle of salt & pepper and any extras you’re using.