Ribbons of zucchini are versatile both cooked and raw, according to Chowhounds. You can cut zucchini into ribbons using a mandoline or a vegetable peeler, and you should use only the firm outer sections of big zucchinis and not the core, advises Karen_Schaffer.
Sherri tops cooked zucchini and carrot ribbons with white clam sauce, or bakes them with a Parmesan cheese sauce.
Karen_Schaffer likes to sauté the ribbons in a dry nonstick pan with just a little salt to bring out the natural juices. It lets the sugars caramelize a bit, she says, compared with sautéing them in oil. She then likes to top the ribbons with pesto or blue cheese sauce.
chicgail suggests dressing raw zucchini ribbons with olive oil, and making them into salads with lemon zest, feta cheese, and mint, or lemon juice, avocado, pistachios, and thyme.
Board Link: Zucchini Ribbons