Summer Squash Riobbons

Summer Squash Riobbons

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: 4 Servings

As mature squash tend to have a slightly bitter flavor and thicker seed, use tender young squash for this elegant side dish recipe instead.


  • 1-1/2 pounds zucchini, yellow, or zephyr squash
  • 1 shallot, very thinly sliced (about 2 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup basil, chiffonade
  • 1/4 cup toasted pine nuts
  • 2 ounces goat cheese


  1. Slice the ends off of the squash and then cut into long, thin strips using a vegetable peeler.
  2. Put the squash ribbons into a bowl, along with the shallot, olive oil and vinegar, and toss well to combine. Set the mixture aside for 10 minutes to marinate and then sprinkle with a few pinches of salt and pepper to taste.
  3. Top the salad with the pine nuts and the goat cheese, and then toss gently to combine prior to serving.


Comments on "Summer Squash Riobbons"