Anne, this one is for you. Although I don’t have a garden plot ready to burst with zucchini and summer squash, my mom and I DID get a little carried away at the farmer’s market in Michigan last weekend. We couldn’t resist a few zucchini that were the size of small logs!
I remembered seeing this recipe in my Fine Cooking magazine, a publication you don’t hear about often but happens to be one of my favorites. The photo was striking and the idea of serving raw squash ribbons was totally foreign to me.
Below is the full original recipe from the magazine. But, I must admit that I whipped up a similar version with different herbs from my porch garden and with only the items I had in my fridge. My dish included fresh basil and thyme and did not have daikon or summer squash. Still, it was delicious and the shape and feel of ribbons of raw zucchini were a new and pleasant surprise.
Zucchini and Yellow Squash Ribbons with Daikon and Oregano & Basil
from Fine Cooking, May 2008
3 small zucchini (about 1 lb.)
3 small yellow summer squash (about 1 lb.)
1 large daikon radish (about 1/2 lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Small basil leaves for garnish (optional)
Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center. Put the zucchini ribbons in a large bowl. Slice the yellow squash using the same technique and add them to the zucchini. Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. Add the strips to the bowl with the squash, along with the basil and oregano.
In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper. Serve immediately, garnished with the small basil leaves (if using).