Wednesday, July 4, 2012

Green and Yellow Squash Ribbons

Lovely dinner.

2 large (9 ounce) zucchini
2 large (6 ounce) yellow squash
1 Tbsp. extra-virgin olive oil
2 tsp. minced shallot
Salt and Pepper
2 tsp. basil, cut in fine ribbons
2 tsp finely chopped oregano leaves


To make long thin ribbons, halve each squash lengthwise.  Using a teaspoon, scoop out the seeds.  Cut off the neck and rounded blossom end, then slice the squash lengthwise into 1/5" strips.  Discard the outermost ones that are mainly skin.

In a medium skillet, heat the oil over medium heat.  Add the shallot and cook until soft, 1 minute.  Add the squash and sprinkle with salt.  Cook, stirring occasionally, until the squash looks moist, 3 minutes.  Increase the heat to medium-high and cook, stirring constantly, until tender, 8 minutes.  THe pieces should bend easily but still be tender-crisp.

Using tongs, remove the squash to a serving plate.  Spoon the shallots from the pan over the squash and season with salt and pepper to taste.  Sprinkle on the basil and oregano and serve immediately.


Ribbons of yellow squash and green said...

I love making squash ribbons, such a great alternative to a bowl of pasta. I love the salty feta addition!