Squash Ribbons (LID)

Squash Ribbons 2

This is a quick, simple, and colorful side dish for LID.

Squash Ribbons

2 zucchini
1 yellow squash
1 tablespoon olive oil
1 clove garlic, minced
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

Trim the ends off the zucchini and yellow squash. Using a vegetable peeler, make thin slices lengthwise down the squash until you reach the seeds. Turn the squash and make more slices until you reach the seedy center. Repeat until only the core of the squash is left. You can discard the center portion or save it for another use (cut up and throw into a vegetable soup).

Heat the olive oil in a sauté pan over medium-high heat. Add the minced garlic and cook 1 to 2 minutes. Add the squash ribbons and cook, stirring often, until tender, about 3 to 4 minutes. Season with non-iodized salt and pepper, and serve

Squash Ribbons

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