Ribbon Salad with Balsamic & Pine Nuts
Zucchinis and squash are delightfully easy to grow in a backyard garden as long as you have the ground space. My boys love that we can spot a zucchinni in the morning and it will be about 3 inches long, then when we check on it again the next day its HUGE and can sometimes be over a foot long!
Last summer I over planted and had 5 ginormous squash plants that were heavily producing at the same time (This was when I learned my lesson in succession planting to control harvest yields). So I had to figure out how to use more zucchini, and this salad came about and was a hit.
- Yellow Squash
- Extra Virgin Olive Oil
- Pine Nuts
1. With a peeler, make long strips of the zucchini, squash, and parmesan.
2. In a small dry sauté pan toast pine nuts over low heat until fragrant and slightly browned.
3. Toss all together with balsamic, olive oil, parsley, salt and pepper.
Have you ever tried growing zucchini?
Let me know in the comments below if you have or haven't!