Summer squash ribbons with green beans and herbs

Time 45 minutes
Yields Serves 4
Summer squash ribbons with green beans and herbs
(Dillon Deaton / Los Angeles Times )

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.


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


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.


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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.