Twisted Zucchini & Squash Ribbons

July 20, 2014

Sometimes simple just can’t be beat, and these twisted zucchini and squash ribbons, minimally and perfectly seasoned, fit the bill! Zucchini and yellow squash are abundant this time of year, and this recipe lets these fresh, delicate, crisp-tender “noodles” stand out. This recipe is easy to adapt, so get creative by including other veggies rainbow carrots, beets, asparagus, parsnips, etc. and watch as they fall into beautiful, colorful (healthy!) strands. There is no right or wrong ingredient with this recipe, so have fun with it!

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Ready-in 0 mins


3 Squash and/or zucchini of your choice
2 to 3 T Olive oil
3 Garlic cloves, smashed and minced
Sea salt
Black pepper
1 Lemon, zested
Red pepper flakes (optional)
1 T Your favorite fresh herb, minced (optional)


  1. Using a julienne tool or a vegetable peeler, peel all of the outer layers until you get to the middle seeded area. Either discard that portion or use for other purposes. In a large saute pan over medium-high heat, add olive oil and garlic. Cook about one minute, but do not brown the garlic. Add lemon zest and stir. Remove from heat and toss squash noodles to coat with the garlic and olive oil. Season with salt and pepper.
  2. Squeeze a little lemon juice over squash along with red pepper flakes and fresh herbs, if using. Serve immediately.

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