LEMONY SQUASH RIBBONS
From Real Simple Magazine June 2008. This is such a refreshing and light summer salad. If you find the lemon too strong just reduce the amount to your tastes.
Provided by HokiesMom
Categories Vegetable
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.
- Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.
- Serve immediately.
Nutrition Facts : Calories 168.7, Fat 12.4, SaturatedFat 4.2, Cholesterol 16.5, Sodium 587.8, Carbohydrate 6.8, Fiber 1.9, Sugar 3.6, Protein 9.3
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Elhoussein bousslame
[email protected]Overall, I thought this recipe was great. The flavors were well-balanced and the instructions were easy to follow.
Rana Atiq
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and impressive dish.
Brad Bertrand
[email protected]I'm not a huge fan of squash, but this recipe was a game-changer. The lemon and herbs really elevated the flavor.
Abby Jackson
[email protected]The presentation of this dish is beautiful. I garnished it with some fresh herbs, and it looked so elegant.
Muhammad Muzammal
[email protected]I served this dish over quinoa, and it was a great way to add some extra protein and fiber.
brandon ramirez
[email protected]This dish is perfect for a light lunch or dinner. It's also really easy to make ahead of time, which is a big plus for me.
nick dobbs
[email protected]I'm allergic to nuts, so I substituted the pine nuts with sunflower seeds. It was still delicious!
Margarito Anzures
[email protected]This recipe is a great way to use up leftover squash. I had some roasted butternut squash in the fridge, and it worked perfectly.
Shampein Papo
[email protected]I thought the lemon sauce was a bit too sour. Next time, I'll try using less lemon juice.
Nawaf Muneer
[email protected]The flavors in this dish were amazing, but I found the texture of the squash to be a bit too firm.
wiktor boron
[email protected]I'm not sure what went wrong, but my squash ribbons turned out mushy. Maybe I cooked them for too long?
Michael Farrell
[email protected]This recipe is definitely a keeper. It's easy to make, healthy, and absolutely delicious.
Robert Stewart
[email protected]I added a bit of cayenne pepper to the sauce for a little extra kick. It was delicious!
Aarushi Khadka
[email protected]Followed the recipe exactly and it turned out great! The squash was tender and flavorful, and the lemon sauce was the perfect finishing touch.
Xhireana Braxton
[email protected]I'm not usually a fan of squash, but this recipe changed my mind. The lemon and herbs really brighten up the flavor and make it something special.
Essop Radian
[email protected]This lemony squash ribbons recipe was a total hit! The flavors were perfectly balanced, with the lemon adding a delightful tanginess that complemented the sweetness of the squash. The texture was also spot-on, with the squash cooked to tender perfect