Healthy Recipes You Just Got a Mandoline—Here Are 17 Recipes You Should Make First By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on September 19, 2024 Close Photo: Leigh Beisch If you recently added a mandoline to your kitchen gadget collection this summer, you might wonder what to use it for (aside from those delicious cucumber salads we all loved this summer). Luckily, these recipes are the perfect opportunity to put your new mandoline to work! Thinly slice apples for our Apple Custard Pie with Saffron & Cardamom and make perfect slices of zucchini for Teriyaki Zucchini Ribbon Skewers. Once you see how easy it is to use, you might never put that mandoline away! 01 of 17 Zucchini Ravioli Photographer: Jen Causey, Prop stylist: Josh Hoggle, Food stylist: Julia Levy This zucchini ravioli is a delicious and healthy twist on traditional ravioli, using thin slices of zucchini wrapped around ricotta cheese instead of pasta. They’re baked in marinara with a layer of melted Parmesan cheese on top, making this recipe perfect for when you want to add more veggies to your diet. View Recipe 02 of 17 Apple Custard Pie with Saffron & Cardamom Leigh Beisch A classic combination in many Indian sweets, cardamom and saffron perfume the creamy filling of this apple custard pie. View Recipe 03 of 17 Carolina Gelen's Shaved Cauliflower Salad with Lemon Vinaigrette & Parmesan Photographed by Nico Schinco/Courtesy of Clarkson Potter Publishers In her new cookbook, Carolina Gelen writes: “Some children grew up with fruit plates as a snack; I grew up with crisp, salted cauliflower to nibble on. My mom would always buy a bigger cauliflower than needed for a recipe since we’d munch on pretty much half of it before cooking. Heavily inspired by my mother’s cauliflower snacking plates, this simple shaved cauliflower tossed in a lemon vinaigrette was born. In a world where cauliflower seems to get relegated to replacing one carb or another, there’s something refreshing in letting cauliflower be its true self. Thinly shaved to highlight its pleasant crunch, the cauliflower may have a modest flavor but it’s perfectly paired with the punchy vinaigrette in this chic, monochromatic salad.” View Recipe 04 of 17 Teriyaki Zucchini Ribbon Skewers Photographer: Robby Lozano, Food Stylist: Melisa Gray, Prop Stylist: Abigail Armstrong Teriyaki sauce coats these gorgeous zucchini skewers for a flavorful vegetarian dish that anyone will love. If you don’t have a mandoline, a vegetable peeler will work just as well to create the zucchini ribbons. Be sure not to slice them too thin or they will disintegrate; too thick and they will crack when you try to fold them. View Recipe 05 of 17 Shaved Brussels Sprouts Salad Department: Eating Well, Brand: Eating Well Digital, Source Type: Staff, Photographer: Stacy K. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley Sweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef's knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese. View Recipe 06 of 17 Sweet Potato Pommes Anna (Layered Potato Casserole) This multicolored galette is a fun twist on the classic dish made with white potatoes. Don't worry if you only have one type of sweet potato, the result will still be beautiful. The bottom bakes to a potato-chip crisp with a caramelly sweetness, while the interior becomes melt-in-your-mouth rich. View Recipe 07 of 17 Loaded Scalloped Potatoes with Bacon, Cheddar & Chives Imagine a loaded baked potato topped with bacon, Cheddar and chives combined with the creamy goodness of scalloped potatoes, and you have the ultimate comfort food casserole. View Recipe 08 of 17 Beet Chips Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the beets extra-thin for the optimum crunch! View Recipe 09 of 17 5-Ingredient Zucchini-Feta Roll-Ups Photographer: Rachel Marek, Food Stylist: Annie Probst These zucchini-feta roll-ups are a quick and easy appetizer to pull together, and the recipe is easily doubled (or tripled!) for a larger gathering. You can use summer squash in addition to the zucchini for a pop of yellow color. They are plenty flavorful on their own, but they can also be served with marinara sauce or pesto for dipping. View Recipe 10 of 17 Zucchini Salad with Burrata Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower This zucchini salad is a taste of peak-season bliss, combining sun-kissed zucchini with the creaminess of burrata cheese. Pink peppercorns offer a sweet, fruity and slightly floral taste which pairs nicely with the citrus flavors in the dressing; however, freshly ground black pepper can be used in their place. View Recipe 11 of 17 Air-Fryer Cinnamon-Ginger Apple Chips Photographer: Kelsey Hansen, Food Stylist: Sammy Mila When you're in the mood for a sweet snack, these air-fryer apple chips are the perfect choice. Sprinkle Honeycrisp apples with warming spices, such as cinnamon, ginger, allspice, cloves, nutmeg and cardamom. Air-fry, then dip into honey- or vanilla-flavored yogurt. View Recipe 12 of 17 Cucumber-Mint Spritzer Cucumbers and mint pair delightfully in this refreshing spritzer that's perfect for a summer afternoon on the porch. View Recipe 13 of 17 Marinated Squash & Goat Cheese Toasts Ryan Liebe While we won't go so far as to call these goat cheese toasts the New Tomato Sandwich, they are a solid alternative. And just like that summertime classic, they're no-cook and use up a prolific garden vegetable. View Recipe 14 of 17 Deep-Dish Apple Pie Ken Burris With all that delicious fruit, apple pie should be healthy—but the truth is, a slice can have as much as 750 calories. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber, and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar–sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version—sweet! View Recipe 15 of 17 Cucumber Sandwich Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber, while the hearty flavor and texture of the whole-wheat bread hold everything together. View Recipe 16 of 17 Sweet Potato Chips Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the sweet potatoes extra-thin for the optimum crunch! View Recipe 17 of 17 Cucumber Vinegar Salad Photographer Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen This cucumber vinegar salad has the perfect balance between sweet and sour flavors plus a hint of fresh dill. The red onion adds a nice crunch. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit