0 (0)

Healthy Eating, Vegetables

Summer squash ribbons with green beans and herbs

Summer squash ribbons with green beans and herbs
Dillon Deaton / Los Angeles Times

I came late to the spiralizer party. I’d never heard of the gadget that turns vegetables into noodle-like strands until about a year ago, when I started seeing dishes with names such as “Zinguine™” on restaurant menus. The gluten-free and ... Read more

Total time: 45 minutes | Serves 4
  • 2 1/2 pounds mixed yellow squash and zucchini
  • 1/2 pound green beans, trimmed and cut in 2-inch lengths
  • 2 tablespoons extra virgin olive oil, divided
  • 2 large garlic cloves, minced
  • 3 tablespoons mixed chopped herbs, such as chives, basil, parsley, tarragon, marjoram
  • Salt
  • Ground black pepper
  • 1/2 cup (2 ounces) crumbled feta or grated Parmesan

Step 1Bring a large pot of water to a boil. Meanwhile, spiralize the squash using the slicer blade. Take up handfuls and cut into manageable lengths, then transfer to a large bowl and set aside.

Step 2To the boiling water, and add the green beans. Blanch until just tender, 4 to 5 minutes, then transfer to a bowl of cold water. Drain and set aside.

Step 3In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the garlic. Cook gently, stirring, until translucent, about a minute, then stir in the green beans and herbs. Remove from heat.

Step 4Bring the water in the pot back to a boil and add the squash ribbons. Cook 30 seconds to 1 minute to soften. Drain the squash noodles and add to the pan with the green beans and herbs. Add the remaining olive oil, salt to taste, black pepper and the feta, and toss together using tongs. The squash will continue to release water, so the mixture will be moist. Use tongs to serve.


Beer-battered mac-and-cheese bites
Beer-battered mac-and-cheese bites

Friday night salad with toasted cumin, honey and lime dressing
Friday night salad with toasted cumin, honey and lim...

Watermelon curry (matira)
Watermelon curry (matira)

Hazelnut and Chocolate-Flecked Rusks
Hazelnut and Chocolate-Flecked Rusks

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Tsukune-Style Brussels Sprouts
Braised sea bass with black olive vinaigrette
Rotisserie chicken breasts with roasted chicken jus and glazed vegetables
Shrimp vindaloo