Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 large zucchini or yellow summer squash per person, peeled if needed (see Note ) Tarragon Lemon Dressing or your choice of dressing, to taste DIRECTIONS Thoroughly wash squash, dry well and trim ends. Using a sharp vegetable peeler, cut long, thin strips or ribbons from prepared squash. Rotate squash to get ribbons of similar size. Stop slicing once the seeds have been revealed. Note: Summer squash do not need to be peeled if cooked, but sometimes I peel squash to be served raw, if there are nicks or bruises on the skin that could harbor bacteria. Copyright © 2012 Stefanie Samara Hamblen |
