Fresh Summer Squash
As prepared by Diane Whitten,
Cornell Cooperative Extension Nutrition Educator, at the Saratoga Farmers'
4 small (5 inch) zucchini or
¼ cup extra virgin olive
¼ cup balsamic or red
2 tablespoons fresh parsley,
1 tablespoon fresh oregano,
1 tablespoon fresh basil, diced
2 cloves garlic,
Cut zucchini into julienne strips by slicing them thinly lengthwise, and
then widthwise. Place zucchini in a bowl and gently mix with remaining
ingredients. Refrigerate for at least one hour before serving.
Winter Squash Sampler