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.
Summer Squash Ribbons with Oregano, Basil, and Lemon
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.
More From Cooking Light
- 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
- 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.
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