Advertisement

Fix this quick summer squash recipe for Meatless Monday

Fix this quick summer squash recipe for Meatless Monday
Summer squash ribbons with green beans and herbs. (Dillon Deaton / Los Angeles Times)

Summer may officially be over, but there is still plenty of summer squash in the markets. Get creative — and give yourself an easy weeknight dinner option — with this recipe from renowned food writer and cookbook author Martha Rose Shulman. Toss tender squash ribbons (you can use a spiralizer if you have it, or a vegetable peeler) with sauteed fresh green beans, garlic and herbs, with crumbled feta or grated Parmesan cheese to lend a little richness in the dish. Colorful and full of bright flavors, you'd never guess this dish comes together in under an hour, and it's a perfect option for Meatless Monday.

SUMMER SQUASH RIBBONS WITH GREEN BEANS AND HERBS

Advertisement

Total time: 45 minutes | Serves 4

Note: From Martha Rose Shulman.

2 1/2 pounds mixed yellow squash and zucchini

1/2 pound green beans, trimmed and cut in 2-inch lengths

2 tablespoons extra virgin olive oil, divided

2 large garlic cloves, minced

3 tablespoons mixed chopped herbs, such as chives, basil, parsley, tarragon, marjoram

Salt

Ground black pepper

1/2 cup (2 ounces) crumbled feta or grated Parmesan

1. Bring a large pot of water to a boil. Meanwhile, spiralize the squash using the slicer blade. Take up handfuls and cut into manageable lengths, then transfer to a large bowl and set aside.

2. To the boiling water, add the green beans. Blanch until just tender, 4 to 5 minutes, then transfer to a bowl of cold water. Drain and set aside.

3. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the garlic. Cook gently, stirring, until translucent, about a minute, then stir in the green beans and herbs. Remove from heat.

4. Bring the water in the pot back to a boil and add the squash ribbons. Cook 30 seconds to 1 minute to soften. Drain the squash noodles and add to the pan with the green beans and herbs. Add the remaining olive oil, salt to taste, black pepper and the feta, and toss together using tongs. The squash will continue to release water, so the mixture will be moist. Use tongs to serve.

Advertisement

Each serving: Calories 182; Protein 8 grams; Carbohydrates 15 grams; Fiber 4 grams; Fat 11 grams; Saturated fat 3 grams; Cholesterol 12 mg; Sugar 8 grams; Sodium 265 mg

Love cooking as much as I do? Follow me @noellecarter

ALSO

Advertisement
Advertisement