Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Zucchini Squash with Feta and Buckwheat

  • Author: Liz Sloan
  • 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. 

Pin It on Pinterest

Share This