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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Taken from Ladies' Home Journal. I haven't made this yet, but I plan on doing so when zucchini and squash are abundant this summer. The ribbon peeling and the colors of the zucchini and squash make this a pretty and tasty side dish. Ingredients:
1 1/2 lbs green zucchini |
1 1/2 lbs yellow squash |
2 tablespoons vegetable oil |
3 tablespoons fresh lime juice |
1 tablespoon sesame oil |
Directions:
1. Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.
2. Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.
3. Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.
4. Transfer to a colander set over a bowl.
5. Repeat with remaining 1 T vegetable oil and the ribbons.
6. Let stand in colander 20 minutes to drain; transfer to serving bowl.
7. Toss with juice and sesame oil; salt and pepper to taste.
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