ZUCCHINI SQUASH WITH FETA AND TOASTED BUCKWHEAT

A TastySide Dish for Any Occasion

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 TOASTED BUCKWHEAT

  • Author: Jennifer Richmond
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 4 Servings 1x

Scale

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.

Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.


Headshots of Jen and Liz

Hello from Jen & Liz!

We are thrilled you could join us. Have fun while you’re here and stay as late as you like. Our door is always open, and we are ready for another round.

Get to know us better

Search Recipes

Search Parties Ideas

l

Search How-To Tutorials

Keep Reading

Banana Cream Whoopie Pies
Banana Cream Whoopie Pies

Just saying the word “whoopie” always makes me smile. How can it not?! I have been making this recipe for years and it is always a family favorite....

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

Share This