Photo: Kana Okada; Styling: Sara Quessenberry
Recipe from Real Simple

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.


  • 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


  1. 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.
Sara Quessenberry,
June 2008

Nutritional Information

  • Calories: 149
  • Calories from fat: 66%
  • Protein: 8g
  • Carbohydrate: 6g
  • Sugars: 3g
  • Fiber: 2g
  • Fat: 11g
  • Saturated fat: 3g
  • Sodium: 503mg
  • Cholesterol: 10mg