Summer Squash Ribbons with Oregano, Basil, and Lemon

By lindybug

You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. Serve with a crisp sauvignon blanc and crusty bread.

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

Details

Servings 8

Preparation

Step 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. 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.