Summer Squash Ribbons with Oregano, Basil, and Lemon

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.

Yield: 8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 52%
  • Fat: 2.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 4.4g
  • Fiber: 1.3g
  • Cholesterol: 3mg
  • Iron: 0.5mg
  • Sodium: 207mg
  • Calcium: 62mg

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

Preparation

  1. 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. 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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