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Quick & Easy Julienned Zucchini and Yellow Squash with Thyme

<img alt="quick easy zucchini and yellow squash with thyme"/>

If you’ve been reading here for any length of time, I’m sure you’ve come across at least one comment I’ve made about squash in general.  It’s something I didn’t learn to like until I was in my early twenties with two babies at home and a small garden that produced zucchini the size of battleships.  I became quite adept at figuring out what to do with those behemoths, and more importantly, our resources were meager, so being creative with squash became a fascination in general.

It seems like that was a few lifetimes ago, and since then, although I continue to learn about and experiment with different kinds of squash, I am always amazed to find how good it really is even with very little preparation.

When the friend I was visiting recently on my trip east graciously allowed me to prepare dinner my last night with her, she volunteered to make a veggie side dish which happened to be squash.  She used a julienne peeler tool I’ve had in my kitchen for several years and have been less than successful with to slice some zucchini she’d purchased from a roadside stand that day.

I’ve only recently tried spaghetti squash and love it, but this was so much more easy — no baking required!  And yes, it really did remind me of pasta if I need to say that.

Have you tried squash prepared this way before?

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