Summer Squash Ribbons with Oregano, Basil, and Lemon

Another one of Tessa's delicious salads! Wait to add the dressing right before serving, otherwise, the salad gets watery. A great way to use up the zucchini/squash in your garden. Notice I said YOUR garden. We used to have a garden...now we have a batting cage. Yes, we have our priorities straight.

Summer Squash Ribbons with Basil, Lemon and Oregano

printable recipe

3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin 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

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.