Summer Squash Ribbons with Oregano, Basil, and Lemon

You can also toss the ribbons with wide flat pasta, such as pappardelle, for a delicious entrée. While we recommend basil and oregano, use whatever fresh herbs you have on hand. Serve with a crisp sauvignon blanc and crusty bread.

Yield: 8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)

Ingredients

• 3  small zucchini (about 1 pound)
• 3  small yellow squash (about 1 pound)
• 1  tablespoon  extravirgin olive oil
• 1/4  teaspoon  grated lemon rind
• 1  tablespoon  fresh lemon juice
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 1/3  cup  thinly sliced fresh basil
• 1  tablespoon  chopped fresh oregano
• 1/4  cup  (1 ounce) shaved fresh Parmesan cheese

Preparation

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.

2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Nutritional Information

Calories:

50 (52% from fat)

Fat:

2.9g (sat 0.9g,mono 1.6g,poly 0.3g)

Protein:

2.8g

Carbohydrate:

4.4g

Fiber:

1.3g

Cholesterol:

3mg

Iron:

0.5mg

Sodium:

207mg

Calcium:

62mg