Plant It Forward

Summer Squash Shreds with Basil, Sorrel, and Chives

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Summer Squash Shreds with Basil, Sorrel, and Chives

Ingredients

  • 1 CSA share summer zephyr squash (1 1/2 pounds)
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1/4 cup thin-sliced basil leaves
  • 1/4 cup thin-sliced sorrel leaves
  • 1 Tbsp. thin-sliced chives
  • Salt and pepper

Instructions

  1. Scrub squashes and trim stems.
  2. Slice squash lengthwise into strips, then cut strips in halves. Toss with salt and drain in a colander.
  3. Top bowl with a plate and let stand about an hour, tossing now and then to drain. Squeeze squash dry.
  4. Heat oil in a skillet over high heat. Add squash and toss until tender and lightly browned, about 5 minutes. Remove skillet from heat.
  5. Add basil, sorrel, and chives.
  6. Toss to distribute. Season.
  7. Serve hot or at room temperature.

Notes

Original recipe in Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, pg. 595 and can also be found at this link: http://www.sapelofarms.com/recipes/squash_shreds.htm

https://plant-it-forward.org/summer-squash-shreds-with-basil-sorrel-and-chives/