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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This was part of a dinner in Rachel Ray's magazine. It was served with salmon, but this would also be good with pork. It's a different way of serving zucchini and summer squash which is so abundant in the summer! Ingredients:
3 tablespoons olive oil |
1 small lime, zested, and juiced |
1/4 cup parsley, finely chopped |
1 garlic clove, minced |
3 yellow squash, trimmed |
4 ounces ricotta cheese, crumbled |
Directions:
1. Slice the squash lengthwise into thin ribbons using a vegetable peeler or a mandoline if you have one.
2. Whisk the oil, lime zest, 2 tablespoons lime juice, parsley, and garlic together until emulsified.
3. Add the dressing to the squash and toss gently. Season with a little salt and pepper. Top with the ricotta.
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