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Summer Squash Ribbons with Oregano, Basil, and Lemon

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
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

Nutrition 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

How to Make It

  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.