Thursday, February 5, 2009

Squash Ribbons with Lemon Zest

I'd had no intention of posting about our side dish from last night (as is evidenced by the totally blurry photo), until I realized how pretty it was going to be. The fact that the squash was so tasty made it a definite make-again. The squash is quick sauteed so that it retains it's shape and a slight crunch. Very fresh tasting with the addition of lemon zest, and a perfect complement to baked salmon and sweet potato.
The recipe comes from a quick internet search and is from Gourmet magazine. I didn't bother writing down the recipe, just committed what I needed to memory. So, if you want a "measurements" kind of recipe Google "zucchini ribbons". :-)
Save the insides of the squash for another meal. I've just sliced them and sauteed them up in olive oil with garlic salt and pepper, then added canellini beans, chevre and basil for a quick salad topper. Or you could use the recipe for Smothered Yellow Squash from Gourmet. A summer favorite around our house, that I typically make subbing chicken broth for the water.

Squash Ribbons with Lemon Zest:
(made 2 large servings, but might serve 3-4)

2 zucchini
2 large yellow summer squash
1 large clove garlic, whole but smashed
1-2 Tbs olive oil
salt & pepper
zest of one lemon
Parmesan (finely grated)
garnish: Italian parsley

Using a vegetable peeler, peel the squash down until just before you see the seeds. You won't use the seeds.
Heat olive oil and garlic clove over medium-high heat until clove becomes golden (~2 min once the oil is hot), then discard garlic clove.
Add squash ribbons to pan and toss to coat in garlic infused oil. Add salt and pepper and cook until crisp tender. Maybe 2-3 minutes?
When done, add lemon zest and a light shower of Parm. Adjust seasonings if necessary.
Garnish with parsley if desired.
If serving with fish, juice a bit of the lemon you zested over the salmon.