Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

dory92064's Review

August 29, 2009
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.


September 18, 2015
Great summer salad, but watch the lemon juice if making for less than 8. It can get too tart.

latenitemom's Review

September 09, 2013
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.

Keciadee's Review

July 04, 2012
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.

Camillka's Review

September 05, 2011

AlisonGodlewski's Review

July 11, 2010
This dish looks beautiful, and has a delicous taste. Everyone at my dinner party raved about it and asked for the recipe. I loved it the next day too!

chai224's Review

October 10, 2009
Absolutely, positively nothing special. Tried it over linguini as recommended and it came up short in the taste department. Won't make it again.

bschwarz's Review

September 15, 2009
This was super easy and delicious. My husband -Mr no veggies even liked it! I just used yellow squash. served with beef and corn. Two thumbs up!

jesstheveg's Review

June 28, 2009
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.

bethaC's Review

June 14, 2009
I thought it was great! I was a little skeptical, because I'm not a fan of uncooked zucchini, but this was a nice surprise.