Zucchini and Summer Squash Nests


Adapted from recipe by Hilary Meyer in Eating Well, shared by My Saratoga Kitchen Table
Serves: 6

*Ingredients currently available at the Saratoga Farmers’ Market

  • 1 cup whole milk ricotta cheese*
  • ½ cup finely shredded Parmesan cheese*
  • ¼ cup chopped fresh basil*
  • 2 cloves garlic, minced*
  • ½ teaspoon ground pepper, divided
  • 2 medium yellow summer squash*
  • 2 medium zucchini*
  • 2 Tablespoons olive oil*


  1. Position a rack in the top position of oven, preheat broiler to high
  2. Combine ricotta, Parmesan, basil, garlic, and ¼ teaspoon pepper in a medium bowl. Set aside.
  3. Using a spiral vegetable slicer or vegetable peeler, cut summer squash and zucchini lengthwise into long, thin strands or strips. Stop when you read the seeds. You should have about 6 cups of “noodles”. Place them on a sheet pan or in a 9 inch X 13 inch baking pan. Shape them into nest. Alternate the zucchini and summer squash in a pattern. You will have 6 nests.
  4. Drizzle the nests with oil and sprinkle with remaining ¼ teaspoon pepper. Make a well in the center of each and spoon in about 2 Tablespoons ricotta filling.
  5. Broil nests until browned in spots, 6 to 8 minutes. Serve warm.