Summer Squash Ribbons

Did you know squash is a variety of fruit in the gourd family? This type of squash matures during Summer months and is typically eaten before the seeds ripen and turn hard.

Summer squash is low calorie, so you can eat a lot of it with minimal calorie intake and it fills you up fast! Simply wash it under cool running water prior to cutting into a desired size and shape for a particular recipe.

If you order our Grilled Vegetable Platter, we slice the yellow and green varieties on an angle, lightly brush with olive oil and grill both sides. It’s easy to prepare and flavorful!

Here is a cold salad recipe to enjoy now until Fall and beyond.

Serves 4


  • 1 1/2 pounds zucchini, yellow, or zephyr squash
  • 1 shallot, very thinly sliced (about 2 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sherry vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup chiffonade of basil
  • 1/4 cup toasted pine nuts
  • 2 ounces goat cheese


  1. Trim the ends off the squash. Using a mandolin, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
  2. Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.
  3. Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.
  4. Transfer to a serving dish(es) and crumble goat cheese on top. Serve immediately.


– Ellwood’s Kitchen

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