Veggie Box summer squash, approx 1 lb*
8oz feta cheese
Veggie Box basil, approx 1/2 cup
¼ cup ricotta or cottage cheese
2 tbsp lemon juice
1 clove Veggie Box garlic
5+ tbsp olive oil
Salt and pepper

8 oz feta cheese 2 tbsp lemon juice 1 clove Veggie Box garlic 5 + tbsp olive oil

Slice stem off squash and cut in half lengthwise. Score cut side of squash with 5-6 deep diagonal cuts, being careful not to cut through. Season with salt and pepper. To a skillet on medium heat, add 3 tbsp olive oil. Cook squash cut side down for about 3 minutes, or until browned. Flip and cook for 3 min on the other side. Work in batches if necessary to maintain skillet temp.

Add feta, ricotta or cottage cheese, basil, lemon juice, and 2 tbsp olive oil to a blender or food processor and blend until smooth, adding more olive oil if needed. Spread whipped feta on a plate and top with zucchini to serve.

Suggested Garnish: Delicious with chopped pistachios, Veggie Box basil, and hot honey.
this is written with long, zucchini-shaped summer squash in mind. However, this week’s distribution includes an assortment of shapes. You may have to slice creatively! Any squash sliced approx 1 to 1.5inch thick, scored on one side, should work.

Recipe adapted from SomethingNutritiousBlog.com