If you grow a vegetable garden, chances are that at this point in the summer, you have had more zucchini and squash than you know what to do with. You’ve made zucchini bread. Maybe zucchini fritters. You’ve passed them off to neighbors. In case you are still looking for ways to use up your bounty, here is one of my favorite ways.

Squash ribbon salad could not be easier. The zucchini or squash are sliced so thin they are translucent. A mandoline works, but I actually just prefer to use my vegetable peeler. The ribbons are simply dressed with a light lemon butter, some fresh herbs, a few crumbles of soft cheese and toasted nuts for crunch.

Squash Ribbon Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Squash Ribbon Salad


  • 2 1/4 pounds zucchini and/or yellow squash
  • 2 tablespoons unsalted butter, melted
  • 1/2 lemon, juiced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 2 teaspoons minced fresh chives
  • Coarse salt and freshly ground black pepper
  • 2-3 tablespoons chopped toasted nuts (hazelnuts, walnuts, pecans, etc.)
  • 1-2 ounces crumbled feta


  1. Rinse zucchini and squash. Trim ends. Using vegetable peeler or mandoline, thinly slice zucchini and squash into ribbons.
  2. In large bowl, combine squash ribbons with butter, lemon juice and fresh herbs. Toss gently until evenly coated. Season to taste with salt and pepper. Top with toasted nuts and crumbled cheese as desired. Serve immediately.

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