Sunday, August 24, 2008

Summer Squash Ribbons

yield: 8 1/2-cup servings

3 small zucchini (about 1 lb)
3 small yellow squash (about 1 lb)
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp pepper
1 Tbsp dried basil
1 tsp dried oregano
1/4 cup shaved fresh Parmesan cheese

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds. Discard cores.
2. combine oil, lemon juice, salt and pepper in a small bowl, stirring with a whisk. Drizzle oil mixture over squash ribbons. Sprinkle with basil and oregano; toss gently. Sprinkle with cheese.

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