Green and Yellow Squash Ribbons

This image courtesy of Joseph DeLeo

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.


Make-ahead note:

• Slice the squash and refrigerate up to 2 days.

Makes4 servings

Cooking Methodsauteeing



Total Timeunder 15 minutes

Kid FriendlyYes

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

Mealdinner, lunch


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


  1. 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.

  2. Variations:

  3. For a pasta entree, toss with 1 pound cooked pappardelle or fettuccine.

  4. Substitute any of your favorite fresh herbs.


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