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.
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
How to Make It
Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
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.