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Summer Squash Ribbons with Lemon and Parmesan

Photo: Kana Okada; Styling: Sara Quessenberry
Yield Makes 4 servings
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

Nutrition 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

How to Make It

  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.