Zucchini Ribbons and Peaches with Macadamia Cream
© Tina Rupp

Zucchini Ribbons and Peaches with Macadamia Cream

  • TOTAL TIME: 40 MIN plus overnight soaking
“I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream,” says chef Alyssa Gorelick.


  1. 3 zucchini (1 1/2 pounds total), sliced lengthwise 1/4 inch thick
  2. 3 peaches, halved
  3. 1/4 cup extra-virgin olive oil
  4. Salt
  5. Freshly ground pepper
  6. 2 tablespoons chopped parsley
  7. 2 tablespoons finely chopped mint
  8. 2 tablespoons macadamia nuts, toasted and coarsely chopped
  9. 1/4 cup Macadamia Cream (optional)
  1. Light a grill. Brush the zucchini and peaches with half of the oil and season with salt and pepper. Grill them over moderate heat until slightly softened, 4 minutes. Cut the peaches into wedges. Stack the zucchini and thinly slice lengthwise into ribbons.
  2. In a bowl, toss the zucchini, parsley and mint with the remaining oil; season with salt and pepper. Transfer to a platter and top with the peaches and chopped nuts. Drizzle with the Macadamia Cream and serve.
One serving: 188 cal, 15 gm fat, 2.2 gm sat fat, 15 gm carb, 3 gm fiber, 3 gm protein.

Suggested Pairing

Floral, peach-scented Viognier.