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You can make courgette ribbons by running a vegetable peeler or mandoline lengthwise along the squash to create thin, pasta-like strips.
It’s one of the easiest kitchen tricks out there, and once you know how to make courgette ribbons, you’ll be adding them to salads, stir-fries, and low-carb pasta dishes all summer long.
Whether you call them courgette ribbons or zucchini ribbons, the process is exactly the same no matter what side of the pond you’re on.
In this post, we’ll walk through how to make courgette ribbons with a peeler, a mandoline, and even a knife if that’s all you’ve got.
We’ll also cover the best courgettes to use, how to avoid soggy ribbons, and a few tasty ways to serve them.
Let’s get rolling.
How to Make Courgette Ribbons: The Basics
Making courgette ribbons is quick and requires very little equipment.
Here’s what you need to know before you start peeling.
1. Pick the Right Courgettes
The best courgettes for ribbons are firm, straight, and medium-sized.
Smaller courgettes hold their shape better, while giant ones tend to be watery and seedy inside.
If you’re making courgette ribbons, look for squash that’s about 6 to 8 inches long.
That size gives you long, even strips without too much spongy center.
2. Wash and Trim the Ends
Give your courgette a good rinse and pat it dry.
Then slice off both ends with a sharp knife so you have a flat surface to work with.
This step matters because a wobbly courgette is a dangerous courgette when you’re making courgette ribbons.
3. Use a Vegetable Peeler for Simple Ribbons
A standard Y-peeler is the easiest tool for making courgette ribbons.
Hold the courgette steady on a cutting board and peel lengthwise from top to bottom in long, smooth strokes.
Keep going, rotating the courgette slightly each time, until you hit the seedy core.
Stop there and save that middle bit for soups or stews.
That’s really all there is to how to make courgette ribbons with a peeler.
4. Try a Mandoline for Uniform Strips
If you want perfectly even courgette ribbons, a mandoline is your best friend.
Set it to about 1/8 inch thick and use the guard to protect your fingers.
Run the courgette lengthwise along the blade, and you’ll get beautiful, restaurant-quality ribbons in seconds.
Just be careful, because mandolines are sharp and they don’t forgive distractions.
5. No Peeler? Use a Knife
You can also make courgette ribbons with a sharp chef’s knife.
Stand the courgette upright and slice downward in thin, steady cuts.
It takes a bit more patience, but it works in a pinch.
The goal is thin, flexible strips that bend without breaking.
Tips to Keep Your Courgette Ribbons From Getting Soggy
Courgettes are mostly water, so soggy ribbons are a real risk.
Here’s how to keep them crisp and firm.
1. Salt and Drain Them
Toss your courgette ribbons with a pinch of salt and let them sit in a colander for 15 to 20 minutes.
The salt pulls out excess moisture, which keeps your ribbons from turning mushy.
Afterward, pat them dry with a clean kitchen towel or paper towels.
2. Don’t Overcook Them
Courgette ribbons cook in seconds, not minutes.
If you’re sautéing them, give them 1 to 2 minutes in a hot pan and that’s it.
Any longer and your courgette ribbons will collapse into a soft, watery pile.
3. Serve Raw Whenever You Can
Raw courgette ribbons hold their shape beautifully in salads and wraps.
They add crunch and a fresh, mild flavor without any cooking at all.
A quick lemon vinaigrette and some shaved parmesan turns them into a stunning side dish.
Delicious Ways to Use Courgette Ribbons
Once you’ve mastered how to make courgette ribbons, the fun really begins.
Here are a few favorite ways to put them to work.
1. Swap Them for Pasta
Courgette ribbons make a fantastic low-carb stand-in for spaghetti or tagliatelle.
Top them with marinara, pesto, or a creamy sauce and you’ve got a lighter version of your favorite pasta night.
Just keep the sauce warm and the ribbons raw for the best texture.
2. Toss Them in Salads
Fold courgette ribbons into green salads, grain bowls, or a simple shaved salad with lemon and olive oil.
They look elegant and take just minutes to prepare.
3. Add Them to Stir-Fries
Toss courgette ribbons into a hot wok at the very end of cooking.
They’ll warm through without losing their bite.
This is a great way to sneak extra veggies into a quick weeknight dinner.
4. Use Them as a Garnish
A little pile of courgette ribbons on top of soup or grilled fish looks fancy with zero effort.
Drizzle them with olive oil and a squeeze of lemon before serving.
So, How Do You Make Courgette Ribbons?
You make courgette ribbons by slicing a firm courgette lengthwise into thin strips with a peeler, mandoline, or sharp knife.
Pick small, firm squash, salt and drain the ribbons to prevent sogginess, and cook them briefly if you cook them at all.
Whether you’re using them as pasta, in salads, or as a pretty garnish, courgette ribbons are a simple way to make any meal feel a little special.
Now that you know how to make courgette ribbons, grab a peeler and give it a go tonight.