There are so many ways to use summer squash, but this has to be the most fun! Long thin strips of squash can be sliced by using a mandolin or sharp knife, but I used a small hand cranked “Spiral Vegetable Slicer” ordered online at the recommendation of someone who eats alot of raw vegetables. (photo below) Cucumber or squash both produce long spirals similar to the lovely ribbons made when you peel an apple in one long strip. My granddaughters love to help crank out the ruffles. It is a simple way to prepare thin strips to marinate or steam. These zucchini ruffles were threaded onto bamboo skewers to make kabobs, a real hit when I served them last week with grilled pork tenderloin. I adapted my recipe from one in the Food and Wine 2012 annual cookbook.
Grilled Zucchini Ruffles with Mint Dressing
1 teaspoon lime zest
juice of 1 lime
3 Tablespoons chopped fresh mint
2 garlic cloves, minced
1/4 cup olive oil.
salt and pepper
Mix lime zest and juice with mint, garlic and olive oil. Add salt and pepper to taste.
2 medium zucchini, sliced very thin (preferably on a mandoline or using a similar slicer)
1 small yellow squash, cut into 1/2 inch slices
8 -10 bamboo skewers, soaked in water for at least 15 minutes to avoid burning on grill
Preheat grill. Thread the squash ribbons onto skewers, bunching up loosely. I like to use “buttons” of yellow squash at the beginning and end to help hold the ruffles in place. Brush the skewered squash lightly with olive oil, sprinkle with salt and pepper.
Grill briefly (a minute or two each side) just long enough to char edges of ruffles.
Drizzle with mint dressing.