This side dish is easy and does not involve any cooking.
1 yellow squash, cut into thin slivers with a peeler
1 zucchini, cut into thin slivers with a peeler
1 small onion, finely chopped
Use a peeler and cut across the cross section of the summer squash and zucchini to make very thin slices. In a medium bowl, combine squash, zucchini, chopped onion, and enough dressing to coat the vegetables. Put a cover on the bowl and let it marinate over night. Serve chilled.
This recipe is very flexible. You could use cucumber instead of the zucchini, add thinly cut carrot strips, or add fresh herbs from your garden. The possiblities are limited only by what you have in your garden or refrigerator. If you are looking for more summer squash recipes I have compiled a list from some of my favorite blogs. Click here to view it.
Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.
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