Summer Squash Ribbons with Roasted Sunflower Seeds
Now that summer’s officially here, vegetables like squash are coming in strong. Zucchini, yellow crookneck squash, eightball squash, Rond de Nice and other delicious varieties are all hitting our Full Circle deliveries, farmers markets and local stores.
A versatile and healthy ingredient, summer squash can be prepared in a variety of ways. Squash is excellent cut thick, whether in steaks or in kebabs, marinated and grilled. It is also delicious grated raw into salads, adding texture and moisture so you can cut down on the amount of dressing; or grated, salted and pressed, then mixed into zucchini cakes for a quick pan-fry.
If you’re looking for something fun to do with your squash you could invest in a spiralizer like this one offered at Williams-Sonoma. This handy tool makes everything from spiral ribbons to noodles. The result is fun to eat and a healthy way to create amazing looking dishes – like this Vietnamese Zucchini Noodle Bowl from one of our guest authors Aubrey Jenkins.
If you don’t have a spiralizer, or you just don’t need one more gadget cluttering up your counter (I know I’m in that camp), try using a standard vegetable peeler to make these summer squash ribbons. A simple dressing, some feta cheese and a few toasted sunflower seeds add taste and texture.
- 2 large summer squash
- 2 Tbsp fresh lemon juice
- 2 Tbsp Olive oil
- Salt and freshly ground black pepper
- ¼ cup crumbled feta
- ¼ cup torn fresh basil
- 2 Tbsp salted, roasted sunflower seeds
- Shave squash lengthwise with a vegetable peeler and toss with lemon juice and oil, season with salt and pepper.
- To serve, top with feta, basil and sunflower seeds.