Summer Squash Ribbons with Lemon and Parmesan

Real Simple
Summer Squash Ribbons with Lemon and Parmesan Recipe
The beautiful, thinly sliced ribbons of summer squash are dressed simply with olive oil and fresh lemon juice. Add parmesan and a little salt and pepper, and you have an elegant summer side dish sure to impress.
Makes 4 servings


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1 1/2 pounds summer squash and zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 ounces Parmesan (3/4 cup), shaved
Kosher salt and pepper


Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Created date

May 2008

Nutritional Information

Calories 149
Caloriesfromfat 66 %
Protein 8 g
Carbohydrate 6 g
Sugars 3 g
Fiber 2 g
Fat 11 g
Satfat 3 g
Sodium 503 mg
Cholesterol 10 mg