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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. 

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