Summer Squash Ribbons with Oregano, Basil, and Lemon

Summer Squash Ribbons with Oregano, Basil, and Lemon Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.


8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 50
Caloriesfromfat 52 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.8 g
Carbohydrate 4.4 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 207 mg
Calcium 62 mg


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


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.

Joanne Weir,

Cooking Light

July 2008
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