Summer Squash Ribbons with Oregano, Basil and Lemon

I’ve made this recipe quite a few times, however, it took me a while to find it since there are many very similar recipes. Now, it’s here so that won’t happen again (with this recipe). It’s from Cooking Light, July 2008. This is a terrific, fresh side or you can make an amazing main dish by adding pappardelle and serving with Sauvignon Blanc and a crispy bread. Any fresh herbs will work too.

squash ribbons

3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin 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 or a mandolin, stopping at the seeds, discard seed cores
  2. place ribbons in a large bowl
  3. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk
  4. Drizzle oil mixture over vegetable ribbons
  5. Sprinkle with basil and oregano
  6. Toss gently
  7. Sprinkle with cheese
  8. Serve immediately.

Yield: 8 Servings (serving size: 1/2 cup ribbons and 1-1/2 teaspoons cheese

Nutritional Information:
Calories 50
Caloriesfromfat 52 %
Fat 2.9 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.8 g
Carbohydrate 4.4 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.5 mg
Sodium 207 mg
Calcium 62 mg


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s