Summer Squash Ribbons with Oregano, Basil, and Lemon

Summer Squash Ribbons with Oregano, Basil, and Lemon
Photo by Becky Luigart-Stayner

Ingredients

  • 3 small yellow squash (about 1 pound)
  • 3 small zucchini (about 1 pound)
  • ¼ cup (1 ounce) shaved fresh Parmesan cheese
  • ½ teaspoon salt
  • 3 small yellow squash (about 1 pound)
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • + 15 more ingredients
    • 1/3 cup thinly sliced fresh basil
    • 1 garlic clove, minced
    • 3 small zucchini (about 1 pound)
    • 1 garlic clove, minced
    • ¼ teaspoon grated lemon rind
    • 1/3 cup thinly sliced fresh basil
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon chopped fresh oregano
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon extravirgin olive oil
    • ¼ cup (1 ounce) shaved fresh Parmesan cheese
    • 1 tablespoon extravirgin olive oil
    • ½ teaspoon salt
    • ¼ teaspoon grated lemon rind

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 ...

View full recipe at My Recipes

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