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Shaved Summer Squash with Almond Salsa Verde

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Serves 6

  • by Maria Helm Sinskey from Fine Cooking
    Issue 117

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

  • 1/2 cup finely chopped toasted blanched almonds
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1-1/2 Tbs. chopped capers
  • 1 Tbs. minced shallots
  • 1 tsp. minced garlic
  • 1/4 tsp. kosher salt
  • Flaky sea salt and freshly ground black pepper
  • 1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 11; Carbohydrates (g): 7; Polyunsaturated Fat (g): 2.5; Sodium (mg): 120; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

This recipe has a whole lot of deliciousness going on, with the bright lemon juice, sharp parsley, and nutty almonds-- all this and garlic too. The zucchini is a little tender, but retains a gentle crunch. What a delicious dish! My husband doesn't particularly like zucchini (too much zucchini-and-tomato stew in the 70's), but he went back for seconds. He said "it's almost like it isn't zucchini at all." Then he ate the rest.

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