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.
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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Summer Squash Ribbons with Oregano, Basil, and Lemon Recipe at a Glance
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