Zucchini and Yellow Squash Ribbons w/Fresh Herbs

Carol White


Another wonderful side dish that is kind to your waist line.

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10 Min


10 Min


Stove Top


3 small
zucchini (about 1 pound)
3 small
yellow summer squash (about 1 pound)
1/4 c
fresh chopped oregano
1/4 c
fresh chopped basil leaves
1/4 c
chopped onions
4 clove
garlic minced
2 Tbsp
extra-virgin olive oil
2 Tbsp
fresh lemon juice
1 tsp
finely grated lemon zest
1/2 c
low-sodium vegetable broth

Directions Step-By-Step

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave the zucchini lengthwise into long wide strips about 1/16 inch thick. When you get to the center of zucchini, where the seeds are, turn it over and slice from the other side. Repeat same process for yellow squash. Add strips to a bowl and set aside.
In a medium size skillet over medium heat, add olive oil, chopped onions, minced garlic and sauté until translucent. Then add zucchini and squash ribbons to skillet. Then add veggie broth, season with salt and pepper to taste. Toss ribbons for about 3 minutes or until tender. Then add lemon juice, oregano, basil, and lemon zest. Then turn heat off and cover for a few minutes.
Serve in a beautiful side dish and garnish with chopped chives.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Collection: Fresh Finds
Other Tag: Healthy
Hashtags: #squash, #zucchini, #yellow