squash ribbons with gouda

Vegetable Ribbons with Gouda and Basil

Layers of vegetables, yellow squash, and zucchini squash, stacked like a lasagna, nestled with smooth and creamy gouda and topped with fresh sweet basil and pistachios. This colorful vegetarian recipe is a favorite for adults and children alike.

vegetable ribbons with gouda and basil recipe

Adults and children can enjoy this dish. It could be fun to make with your family. It is quite colorful and it is simply beautiful and elegant on a plate.

squash ribbons with gouda

Vegetable Ribbons with Gouda and Basil

Chantal LogoChantal Dybala, MS, RDN
Colorful, succulent and simple. These ribbons of green zucchini and yellow squash with creamy gouda cheese will tempt any palate, even little ones.
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Main
Cuisine American
Servings 4 people


  • mandolin


  • 2 yellow squash sliced length-wise
  • 2 zucchini squash sliced length-wise
  • 1 T olive oil
  • 1/2 t sea salt
  • 5 grinds black pepper
  • 8 leaves fresh basil chiffonade cut
  • 3 oz gouda sliced thinly, cut length-wise
  • 1 T pistachios chopped


  • Preheat oven to 350 F. Wash and chop ends of squash and zucchini.
  • With a mandolin, slice vegetables length-wise. Slices will be uniform and takes no time. Conversely, vegetables may be sliced by hand.
    slicing squash with a mandolin
  • Gently toss the vegetables with oil, salt and pepper.
    slced zuchini and yellow squash in a silver bowl
  • Wash, then stack the basil leaves, then roll and cut into fine ribbons for your chiffonade cuts.
  • Line a sheet pan with parchment paper.
  • Stack in the following order: Squash, zucchini, gouda, repeat twice, then final layer stack of Squash, zucchini, basil, gouda
    stacks of squash with gouda
  • Bake at 350 F for approximately 13 minutes, until gouda is just melted.
    baked squash stacks
  • Let cool for 5 minutes, then sprinkle with pistachios.
  • Cut in half on the diagonal and serve warm.
Keyword basil, squash, vegetarian, zucchini

This recipe makes great use of the mandolin in the back of your pantry. If your mandolin has several blade styles, it would be pretty with a wavy cut, as well. You can experiment with the height of the blade and make the zucchini or squash thinner. Read about our favorite mandoline slicers here.

slicing squash with a mandolin
Slicing squash with a mandolin creates a uniform thickness that stacks and bakes evenly.


This dish may taste sinful, but it is not. At 92 calories, 6g fat, 4g protein, and low in carbs at 3g per serving, this is a dish for your taste buds and your waistline. This recipe will fit nicely into most healthy lifestyles.


Other vegetables that would substitute nicely are eggplant or other types of squashes, like acorn, butternut, or spaghetti squash. Adding Parmesan cheese or white cheddar would be reasonably priced cheese options if Gouda is not your cup of tea.

sliced butternut squash
Butternut squash can be substituted or added into the layers.

Fresh herbs are a great way to add a pop of flavor. Zest of lemon would be a nice addition and add brightness to the overall flavor. The basil works great with these ingredients, but you could also try sage, thyme or rosemary.

If you have not cut herbs in a chiffonade fashion, you are missing out on a beautiful and upscale presentation. You simply stack your basil (or vegetables), then roll them tightly up like a taco, and cut them finely on the diagonal and perpendicular to the roll. You can fan them out or simply bundle them in a nest-like pattern.

Give this dish a whirl. You will not be disappointed. Enjoy!

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