Vegetable ribbons. Super easy.
Yummy and Pretty can go together.
As you can see, back to back salad posts with no lettuce. I’m just bored of them. I’m hoping you are too. Plus, I usually have a ton of zucchini this time of year.
Do you make vegetable ribbons?
Carrots and asparagus make wonderful ribbons too.
When I’m looking for good recipes this is usually where I start scrolling to the bottom where I can find them. So here you go….
Summer Squash Ribbons with Lemon, Basil, and Goat Cheese
- 2 medium zucchini
- 2 medium yellow squash
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil
- 4 thin slices bacon, cooked and chopped
- 1/4 cup (1 ounce) crumbled soft chevre cheese or feta
Shave the zucchini and squash into thin strips using a vegetable peeler or mandoline. Stop when you get to the seeds and turn the squash a quarter turn. Continue making more ribbons with each section. Discard the center with seeds.
Place zucchini and squash in a medium bowl, and separate ribbons gently with your hands and sprinkle with salt.
Combine oil, lemon rind, lemon juice, pepper, and basil in a small bowl; stir with a whisk. Pour over zucchini and yellow squash; toss.
Top each serving with crumbled cheese; sprinkle evenly with bacon.