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4 -6 servings

Total time

20 minutes


Sides, Lunch


  • 6 zucchini (peeled into ribbons)
  • ½ cup mixed chopped herbs ((I used a lot of parsley, some basil, and a bit of dill))
  • ¼ cup tapenade
  • ¼ cup fresh squeezed lemon juice ( from 1-2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. In the bottom of a large bowl, whisk together the tapenade, lemon juice, olive oil, mustard, salt, and pepper. Add in the zucchini ribbons and herbs and toss to coat. Serve.
  2. View the recipe instructions at Catching Seeds

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