This has become a staple summer recipe. Since making it the first time back in June, I have made it to serve with dinner every single week since. You could say I’m hooked. Seriously, it’s fast, easy and tastes delicious. More importantly, everyone in the family approves. Yay veggies!
BIG TASTE WITH FEW INGREDIENTS
This recipe is just one of those great quick recipes you can throw together and wow your dinner guests. The ingredients might be simple, but the toasted buckwheat really makes this recipe stand out. Just don’t count on leftovers. It’s hard to not finish the entire bowl in one sitting.
Zucchini Squash with Feta and Buckwheat
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Description
Courtesy of Bon Appetite
Ingredients
1/4 cup buckwheat groats
1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
2 scallions, thinly sliced
1/4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
4 ounces feta, thinly sliced
Instructions
Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
Notes
Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
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