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20 September 2010  |  Recipes, Veggies

Zucchini

Sometimes I get stuck in a rut.  Always making the same things the same way.  Zucchini gets chopped up in pieces and sauteed or thrown in a soup, curry or stirfry.  Here’s a new way to mix it up.  Also works great with yellow squash.  The delicate ribbons have a great texture.

Squash Ribbons with Walnuts and Sage
1 zucchini or yellow squash
fresh sage leaves, coarsely chopped
chopped walnuts (or whole pumpkin seeds)

  • take a vegetable peeler and peel off strips of the squash, as the squash gets thinner and thinner your pieces may get a little short or uneven but don’t worry! they will still taste good
  • heat a little oil or butter in a skillet over medium heat
  • add the sage leaves and walnuts and saute a few minutes
  • add ribbons and saute until cooked through (should only take a few minutes)
  • season with salt and pepper

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