"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor
Recipe information
Yield
Makes 4 servings
Ingredients
2 large summer squash
2 tablespoons fresh lemon juice
2 tablespoons olive oil
kosher salt
freshly ground pepper
1/4 cup crumbled feta
1/4 cup torn fresh basil
2 tablespoons salted, roasted sunflower seeds
Preparation
Shave 2 large summer squash lengthwise with a vegetable peeler and toss with 2 tablespoons fresh lemon juice and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Top with 1/4 cup crumbled feta, 1/4 cup torn fresh basil, and 2 tablespoons salted, roasted sunflower seeds.
