We used this wonderful veggie recipe as a side dish but it would make for a fabulous veggie entree over pasta or rice. Fresh is always best in our book and growing your own veggies and herbs can be the most rewarding thing. This dish highlighted our herb and vegetable garden. The flavor was just beautifully fresh and bright. We did blanch the squash for a few minutes instead of eating them raw but I don't think they lost a thing in the short cooking process. Enjoy!
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.
8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)
CALORIES 50(52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g
Joanne Weir , Cooking Light, JULY 2008