Summer Squash Riobbons

Summer Squash Riobbons

SheKnows
  • 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.

Ingredients

  • 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

Directions

  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.

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