Ingredients Jump to Instructions ↓

  1. 2 small zucchini

  2. 2 small yellow summer squash ,

  3. 1 1/4 pounds total zucchini and squash

  4. 2 large (1/4 pound each) carrots , peeled, ends trimmed

  5. 24 large basil leaves , slivered

  6. 3 tablespoon(s) white balsamic vinegar

  7. 2 tablespoon(s) extra-virgin olive oil

  8. 1/4 teaspoon(s) anise seed

  9. 1/2 teaspoon(s) kosher salt

  10. 1/4 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Trim ends of zucchini and squash. Using a vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the center of the squash where the seeds are, give the squash a quarter turn and continue slicing. Repeat on all four sides until all that's left is the center seed column. Shave the carrots in the same fashion.

  2. Toss zucchini, squash, and carrot ribbons with basil in a large serving bowl. In a smaller bowl, whisk the vinegar, olive oil, anise seeds, salt, and pepper. Drizzle over vegetable ribbons and toss. Serve immediately.


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