Summer Squash Ribbons with Oregano, Basil, and Lemon
8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.
Outstanding flavor for such a simple recipe. I used all baby crook neck squash (summer squash) that I got at the Farmers Market. I doubled the amt of olive oil, lemon juice and rind. In addition to basil and oregano, also used some fresh thyme, chives and mint. The 'salad' was very flavorable. I served with capreses salad of slice heirloom tomatoes, basil, mozarrella, olive oil and balsamic vinegar -- the two salads complimented each other -- also had grilled corn on the corn and grilled steak. Will definitely make the Summer Squash Ribbons again -- wonderful use summer squash -- great summer 'salad'. I think it would be wonderful tossed with pasta -- but it's so good on its own.
Prepared exactly to the recipe except minus the fresh oregano ( I didn't have it on hand.) Another exception is that I used a mandolin to slice the squash. Because of that, I did not slice around the seeds but I had bought squash on the smaller side at the farmers market so the tiny seeds were not a factor. Family enjoyed it. With the dressing and raw squash, it was more like a salad. Makes a really nice side on a hot day.
My tummy can't tolerate raw squash. I cooked my ribbons in the microwave without water for 3 min. The amount of lemon was a little much, could have been better balanced with more garlic, but maybe my clove was small. I chose to toss this with pasta, which was tasty. One could reduce the amount of olive oil to a couple of teaspoons, thus cut 40 calories right off the top. Also, some chopped tomato is a terrific addition--if fresh is available. If not, then skip it. +++The ribbons is a nice idea, but raw squash not as nice for some.
this recipe is EXCELLENT! i used half of the amount of squash the recipe called for and added in pappardelle pasta. otherwise, i followed the instructions exactly. it was definitely not what i expected . . . in a good way. this was sooooooo delicious! VERY fresh and flavorful.