Summer Squash Ribbons with Oregano, Basil, and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. While we recommend basil and oregano, use whatever fresh herbs you have on hand. Serve with a crisp sauvignon blanc and crusty bread. Ingredients:
3 small zucchini (about 1 pound) |
3 small yellow squash (about 1 pound) |
1 tablespoon extravirgin olive oil |
1/4 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1/3 cup thinly sliced fresh basil |
1 tablespoon chopped fresh oregano |
1/4 cup (1 ounce) shaved fresh parmesan cheese |
Directions:
1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.
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