Green and Yellow Squash Ribbons
Thin-sliced vegetables require no blanching; they and the green herbs are cooked very briefly in butter and stock. This straightforward dish is an easy way to prepare vegetables at the last minute. A mandoline is the best tool for achieving super-thin squash ribbons that cook quickly. Although a professional mandoline is costly, good, low-priced plastic versions are available.
• Slice the squash and refrigerate up to 2 days.
Total Timeunder 15 minutes
OccasionCasual Dinner Party
Recipe Courseside dish
Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, herby, juicy, light, savory
Type of Dishvegetable
- 1 tablespoon butter
- 2 medium zucchini, trimmed, cut in 1/8-inch lengthwise slices on a mandoline or by hand
- 2 medium yellow squash, trimmed, cut in 1/8-inch lengthwise slices on a mandoline or by hand
- ½ cup Vegetable Stock, chicken stock, or low-salt canned broth
- 1 teaspoon finely chopped fresh herbs (such as tarragon, savory, chives, oregano, or any combination of these)
- Kosher salt
- Freshly ground black pepper
In a large skillet, melt the butter over high heat. Add the zucchini and squash and the stock, cover, and cook until the zucchini is tender and wilted, 2 to 3 minutes. Sprinkle with the herbs, season with salt and pepper, and serve immediately.
For a pasta entree, toss with 1 pound cooked pappardelle or fettuccine.
Substitute any of your favorite fresh herbs.
1996 Debra Ponzek and Joan Schwartz