Green and Yellow Squash Ribbons

Lovely dinner.

Ingredients:
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

Directions:

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.